THE SPICED FLOWER-BOUTIQUE

(Our Play on Gobi Manchurian / Indo-Chinese Cauliflower)

THE SPICED FLOWER-BOUTIQUE

Ingredients: 1 Cauliflower (tiny florets), 2 tbsp Cornflour, 1 tbsp Plain flour, 2 tbsp Soy sauce, 1 tbsp Chili sauce, 1 tbsp Tomato purée, 1 Red onion (diced), 1 tbsp Ginger-garlic paste...

Ingredients

  • 1 Cauliflower (tiny florets)
  • 2 tbsp Cornflour
  • 1 tbsp Plain flour
  • 2 tbsp Soy sauce
  • 1 tbsp Chili sauce
  • 1 tbsp Tomato purée
  • 1 Red onion (diced)
  • 1 tbsp Ginger-garlic paste

Cooking Method

  1. The Scorch Coat florets in flour and fry until golden and crispy; set aside.
  2. The Architect Sauté onions and ginger-garlic on high heat until the edges of the onion blacken slightly.
  3. The Bloom Add sauces and a 20ml splash of water; boil until it forms a thick, dark red glaze.
  4. The Marriage Toss the fried cauliflower into the glaze; stir-fry for 2 minutes until fully coated.
  5. The Final Flourish Top with a massive hit of raw spring onions.

Cuisine: Indian

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