Planning to create the taste of my favourite Indo-Chinese dishes at home, beginning with this saucy, crispy dish — and the flavours exceeded my expectations! Thanks to a video from Bosh via Facebook. I found I had to double the amount of breadcrumbs, and I added red peppers to the stir-fry part. Ingredients below are enough for one person.
- (Baked part)
- 1 cauliflower, cut into florets
- ⅓ cup water
- 1 tbsp oil
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- ¼ cup cornmeal
- ⅓ cup breadcrumbs
- 1 tsp paprika
- pinch of salt
- (Stir fry part)
- 1 tbsp sesame oil
- 1 each red and green chillis, chopped
- 2 inches ginger, finely chopped
- 3 cloves garlic, crushed
- handful cashews
- handful spring onions, chopped
- 4 tbsp soy sauce
- 3 tbsp rice wine (vinegar)
- 1 tbsp more sesame oil
- ¼ cup water
- 1 red capsicum pepper, short slices
- another handful spring onions for topping
- Mix the baked part ingredients, then coat the cauliflower florets. Transfer to a baking dish, bake at 220 °C for 30 minutes.
- In a wok, heat the stir fry ingredients (up to the spring onions). Then cook the remainder.
- Serve the baked cauliflower on a bed of rice, then top with the stir-fry part and the extra spring onions.