Cauliflower In szechuan Sauce

I love indo-chinese  food. Mixing the sauces and spices and flavoring the vegetable with the mixture, seems like a fun chemistry experiment!

I usually use tofu or paneer to mix with the sauce but this time around I thought of using cauliflower and I must say it turned out delicious. Try it, I am sure you will like it as well.

Ingredients

•  2 1/2 cups cauliflower florets
• oil for deep-frying

  The following ingredients are for making a batter to fry the florets

• 4 tbsp plain flour
• 2 tbsp cornflour
• 1/2 tbsp oil
• a little water
• salt to taste

Other Ingredients

•  1/2 tsp chopped garlic
• 1/2 tsp finely chopped ginge
• 1/2 tsp finely chopped green chillies
• 1 tbsp chopped spring onions whites
• 3 to 4 tbsp szechuan sauce (you can use any store bought szechuan sauce)
• 1 tbsp oil
• salt to taste
• 1/4 cup chopped spring onion greens - for garnishing

Method

1. Dip the cauliflower florets in the batter and deep fry over a medium flame  until crisp. Drain on absorbent paper and keep aside.
2. Heat the oil in a wok or frying pan on a high flame. Add the garlic, ginger and green chillies and stir-fry over a high flame for a minute.
3. Add the spring onion whites and saute on a high flame for another minute or so.
4. Add the schezuan sauce, fried cauliflower florets and salt and mix well.
5. Serve immediately, garnished with the spring onion greens.