Are you a vegan now?
Not quite and when I mean not quite I mean not at all.
So what is the deal with all of these healthy recipes?
I don’t have the answers, Sway. I just like food and this is greatest on a plate.
Cauliflower has to be one of the most underrated yet extremely versatile veggies, ever. When is the last time you just accepted cauliflower as is? Why do that when you can make mashed potatoes, rice even Alfredo sauce! If cauliflower was a person it would be your ex (or current) that you completely upgraded and they are fully aware that you changed them. Yeah you were ok before but look at you now, flourishing. You’re welcome.
Instead of pizza crust I am taking my talents to South
Beach East Asia (really Japan but I liked the LeBron James reference) and making tempura. The key to having a light and crispy awesome tempura is all about that bass umm batter. If you over mix it, it will have a doughy taste- think deep fried food from carnivals. Although fried dough is delicious you don’t want to recreate the County Fair in your kitchen…at least not today. Keep it cute.
I think treating this like a vegan recipe by making it without eggs really helped to keep it light. Using cold water really made a difference! I am super impressed with the results.
And my new “bae” plates…
- 4 cups high-heat cooking oil (heated to 350 degrees)
- 1 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cups ice water or ice-cold carbonated water (or more as needed)
- Cauliflower washed and prepped for frying
- Heat the oil in a deep pot or fryer.
- Whisk together the dry ingredients, then quickly stir in the water. Don't over-mix, stir until just combined, leaving some small lumps.
- Dip the veggies one at a time into the batter, then carefully drop them into the oil. Turn the veggies occasionally to make sure they cook evenly.
- Fry the veggies in the hot oil for one to two minutes, or until the batter becomes crispy, golden, and brown. Remove to a dish lined with paper towel.
- Serve immediately with warm sweet chili sauce.
- 3/4 cup of Sugar
- 1/4 cup Rice Vinegar (or Cider Vinegar)
- 1/4 cup of water
- 1 tbsp finely minced garlic (about 5-6 garlic cloves)
- 2 teaspoons (divided) crushed red pepper flakes, Red Thai chilies or Jalapeño
- 1 tbsp of cornstarch
- 2 teaspoons ketchup
- 2 teaspoons fresh ginger root, minced
- In a blender, mix all the ingredients together.
- Transfer the mixture into a small sauce pan, cook on low heat until the sauce thickens. Stir in remaining pepper flakes. Remove from heat, cool, transfer to a dipping bowl.
- The more seeds used the hotter the sauce becomes. This sauce can be refrigerated for months and the heat slowly dissipates over time.