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

  1. 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!).
  2. Bake for 25 mins at 220 degrees. Check on cauliflower and turn over halfway.
  3. Meanwhile, after about 10-15 minutes, mix your sauce ingredients together in a jug. Also put on your rice.
  4. Fry your pepper and spring onions for 5-8 mins.
  5. Fry sichuan in oil for a minute.
  6. Add in ginger and garlic for another 1-2 mins.
  7. Add in the sauce and simmer until it thickens.
  8. Add in cauliflower when done and top with chilli.  

 

Additional notes