Ingredients
h
1 head of a cauliflower
c
3 tbsp cornstarch
M
1 tsp MSG
F
Frying oil
F
For the glaze:
s
3 tbsp sambal paste
d
2 tbsp date syrup (can use agave syrup)
F
Finish with : sesame seeds and spring onions
Directions
1
Start by chopping your cauliflower into small florets. Blanch them in some salted boiling water for around 5 minutes. Until fork tender but not soft.
h
1 head of a cauliflower
2
Drain them and pat them dry with some kitchen towel.
3
Add them to a bowl with the msg and corn starch and toss until they’re all coated.
M
1 tsp MSG
c
3 tbsp cornstarch
4
Heat up some frying oil until it reaches frying point and carefully fry your florets until golden and light and crispy (around 2/3 mins). Drain on a draining rack.
F
Frying oil
5
Once all florets are fried, season and then mix together the glaze ingredients and toss the florets in that glaze.
s
3 tbsp sambal paste
d
2 tbsp date syrup (can use agave syrup)
6
Serve up with sesame seeds and spring onions and enjoy!!
F
Finish with : sesame seeds and spring onions
