with a tangy orange sauce. It’s a simple, quick, and flavorful dish perfect as an appetizer or with a bowl of rice. These bites are really easy to make and can be deep-fried, baked, or air-fried. Since I’ve shared the baked (scroll down the feed) and fried (check Woonheng Kung Pao) versions in the past, now you can see how to make it with an air fryer (sneak peek🎥👉🏼). Not only is this recipe tasty, but it is also easily made with gluten-free and oil-free options as well. Oh, and if you haven’t tried adding citrus to savory food, you should give this recipe a try😋. Don’t like cauliflower, no problem, this works great with broccoli too or even mushrooms🥰
How to find this recipe:
– link in bio
–
Quick note:
– These cauliflowers can be baked (see recipe in this feed) or fried (check out my Kung Pao cauliflower)
– Smaller florets will absorb the sauce the better
– Skip cornstarch slurry if you prefer to cook down the sauce more
– Other citrus would work just fine, especially lemon 🍋
I hope you give this recipe a try and wish everyone a wonderful day ahead. Best, WoonHeng❤️
.
![Follow @conveganence for daily vegan recipes!
•
Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
