From Omnivore’s Cookbook, but a great intro to the dish :D
Ingredients
- 1 cauliflower
- 1 tbsp oil
- 4 tbsp plain flour
- 4 tbsp cup soy milk
- 4 tbsp cornflour
- 1 tbsp oil
- 1 red pepper
- 4 spring onions
- 1 tsp sichuan pepper, crushed
- 1 inch ginger minced
- 4 cloves garlic
- Crispy chilli bits/oil (optional)
- Sticky rice (to serve)
Sauce
- 6 tbsp rice vinegar
- 4 tbsp cup shaoxing wine
- 4 tbsp soy sauce
- 4 tbsp sugar
- 1 tbsp cornflour
Method
- Chop cauliflower and place into large bowl. One by one, add flour, milk, cornflour (in that order), shaking the bowl each time (place a plate on top and shake well!).
- Bake for 25 mins at 220 degrees. Check on cauliflower and turn over halfway.
- Meanwhile, after about 10-15 minutes, mix your sauce ingredients together in a jug. Also put on your rice.
- Fry your pepper and spring onions for 5-8 mins.
- Fry sichuan in oil for a minute.
- Add in ginger and garlic for another 1-2 mins.
- Add in the sauce and simmer until it thickens.
- Add in cauliflower when done and top with chilli.