Crispy Cauliflower

Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro

Chef Niven Patel of Ghee Indian Kitchen | Miami, FL

Adapted by StarChefs | January 2021

INGREDIENTS:

Roasted Red Pepper Sauce:
(Yield: 1 quart)

Neutral oil
½ large yellow onion, diced
2 tablespoons minced ginger
2 tablespoons minced garlic
8 guajillo chiles, stemmed, seeded, and dry roasted
½ teaspoon red chile flakes
1 teaspoon Chinese five spice
1 teaspoon Madras curry powder
1 teaspoon coriander
1 teaspoon cumin
½ cup apple cider vinegar
½ cup sugar
2 tablespoon tamari
1 tablespoon salt
1 tablespoon cornstarch

Crispy Cauliflower:
1 pint rice flour
2 tablespoons cornstarch
1 tablespoon salt
1 head cauliflower
1 pint sliced button mushrooms
Cilantro
Scallions
Sliced radish

METHOD:

For the Roasted Red Pepper Sauce:
In a large pot over medium flame, heat oil. Add onions and sweat until soft and translucent. Add ginger garlic and cook until fragrant. Stir in chiles and spices then add 2 cups water and remaining ingredients. Bring to simmer and reduce until slightly thickened. Transfer to a Vitamix blender; blend until smooth. Transfer to a nonreactive container; reserve.

For the Crispy Cauliflower:
Heat deep fryer to 350°F. In a mixing bowl, combine rice flour, cornstarch, salt, and 3 cups water. Whisk until it has the consistency of pancake batter. Toss cauliflower and mushrooms with batter. Strain excess batter from vegetables and transfer vegetables to the deep fryer. Fry 2 to 3 minutes or until golden brown. Transfer to a bowl and toss with enough Roasted Red Pepper Sauce to coat crispy vegetables. Transfer to a serving bowl and garnish with cilantro and scallions. 

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