This is a recipe combining Indian seasoning with Chinese flavours.
First the cauliflower pieces must be marinated in batter for about an hour. Then they are deep fried. After that, toss them with the sauces in the ingredients list, to create the combination of flavours.
The final dish should be served with rice or naan-type bread, and garnished with chopped spring onions and fresh coriander.
This amount will serve about 10 people.
1 large cauliflower
1 brown onion, cubed
1 capsicum, cubed
9 garlic cloves, minced
2-3 cm ginger, minced
1½ tsp soy sauce
1½ tsp chilli sauce
1 Tbsp tomato sauce
1 tsp sweet chilli sauce
For the batter
4 Tbsp corn flour
1 tsp chilli sauce
1 Tbsp ginger and garlic paste
1½ tsp salt
1 tsp ground pepper
Cut the cauliflower into medium sized florets.
Put the cauliflower in a bowl of hot water while you prepare the batter.
Mix the batter ingredients thoroughly.
Drain the cauliflower, add it to the batter, and toss it well to coat it evenly.
Leave it to marinate for about an hour.
Heat oil, and deep fry the battered cauliflower until the florets turn golden brown.
In another frypan, heat some oil and saute the cubed onions, capsicum, and ginger and garlic paste for several minutes.
Add the deep fried cauliflower, and all the sauces, and toss well.