Craving a delicious, vegetarian main course that's both satisfying and surprisingly easy to make? Look no further than this recipe for crispy cauliflower in a vibrant Italian tomato sauce. Forget bland, steamed cauliflower – this dish delivers a delightful textural contrast between the perfectly crispy florets and the rich, tangy sauce. Imagine tender, golden-brown cauliflower pieces bathed in a flavourful tomato sauce bursting with herbs and a hint of garlic. It's a restaurant-quality meal you can easily recreate at home, impressing family and friends alike.
This recipe elevates the humble cauliflower to new heights, transforming it into a captivating centerpiece for any meal. We'll guide you through each step, ensuring you achieve that perfect crispy exterior without sacrificing the cauliflower's tender interior. Ready to transform your weeknight dinner routine? Let's dive into the simple, step-by-step process.
Tools Needed
- wok
- bowl
Ingredients
- Cauliflower
- Salt
- Tomato Sauce
- Vinegar: 1 tablespoon
- Garlic
- Ginger
- Chilies
- Spring Onions
- Coriander Powder
- Paprika Powder
- Pepper
- Corn Starch
- Rice Flour
- Butter
- Water
- Oyster Sauce: few drops
Step-by-Step Instructions
Step 1. Prepare the Cauliflower
- Cut cauliflower into chunks, soak in salt water, and blanch for 2 minutes max. Rinse in cold water.
Step 2. Make the Flavorful Sauce
- Divide the tomato sauce into two portions.
- Mix one portion of tomato sauce with vinegar, garlic, ginger, chilies, spring onions, coriander powder, paprika powder, pepper, and a mixture of cornstarch and rice flour.
- In the same wok, stir-fry onions, garlic, and chilies.
- Add the remaining tomato sauce, water, salt, pepper, coriander powder, and oyster sauce to the wok.
Step 3. Crisp and Coat the Cauliflower
- Combine the cauliflower and the sauce mixture in a bowl and mix well.
- Fry the cauliflower in butter until golden brown.
Step 4. Combine and Serve
- Add the golden brown cauliflower to the sauce, sprinkle with spring onions, and stir quickly.
- Remove from heat and serve.
Read more: Sautéed White Beans with Garlic, Sage & Tomatoes: Easy Side Dish Recipe
Tips
- Don't overcook the cauliflower when blanching.
- Adjust the amount of chili to your preference.
- You can enjoy the cauliflower crispy and crunchy without the sauce, or with the sauce for extra flavor.
Nutrition
- Calories: approximately 300-400
- Fat: 15-25g
- Carbs: 40-50g
- Protein: 5-10g
FAQs
1. Can I use frozen cauliflower?
Yes, but make sure to thaw and thoroughly dry it before roasting. Extra drying time may be needed to achieve crispiness.
2. What kind of tomato sauce should I use?
A high-quality passata or crushed tomatoes works best. Avoid using chunky tomato sauces as they may make the cauliflower soggy.
3. How can I make the cauliflower extra crispy?
Ensure the cauliflower florets are completely dry before roasting. Don't overcrowd the pan, and consider a second round of roasting if needed for maximum crispiness.
This recipe proves that vegetarian cooking can be both exciting and incredibly flavorful. Enjoy the satisfying crunch of the cauliflower and the rich depth of the tomato sauce – a perfect combination for a weeknight meal or a special occasion. Now go forth and impress your taste buds!