Recipe By sunwind
Published Mar 10th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 servings Calories 381.9

This is one of my favorite gobi (cauliflower) recipes, and available at many Indian restaurants. A spicy Asian dish that’s sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower.

Recipe Ingredients

  • oil for deep frying
  • 5 tablespoons all-purpose flour
  • 3 tablespoons cornmeal
  • ⅓ cup water
  • 1 teaspoon ground black pepper
  • ¾ teaspoon salt, or to taste
  • 15 cauliflower florets
  • ¾ cup vegetable stock, divided
  • 1 tablespoon cornmeal
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon chile-garlic sauce (such as Sriracha®)
  • salt to taste
  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 1 green chile pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon finely chopped ginger
  • 1 green onion, chopped, or to taste

Cooking Directions

  1. 1 Heat oil in a large pot over medium heat.
  2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
  3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
  5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
  6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Nutrition Facts

  • Calories 381.9
  • Carbohydrate 47.9 g
  • Fat 18.8 g
  • Fiber 6 g
  • Protein 7.7 g
  • Saturated Fat 2.6 g
  • Sodium 2010.7 mg
  • Sugar 8.8 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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