(Video originally recorded for IGTV but it Flopped- wrong size).
Everybody loves a Chinese takeaway, and for me salt and pepper wings used to be a must. Having gone mainly plant based I had to find an alternative dish with the same flavours and textures. Tofu is not for me, everyone keeps on telling me to try cooking it myself but I’m not there yet. I was never really fond of cauliflower but since going plant based I’ve realised just how versatile it is. One of my favourite plant based cheat meals is buffalo cauliflower wings, they are amazing and so simple to make. So I started experimenting with similar recipes, this chinese salt and pepper cauliflower is soon becoming a favourite and I love that it eradicates my hankering for a takeaway.
2 Heads of cauliflower
1 Cup plant based milk ( I use oat)
1 Cup Cooking Oil
½ Cup All purpose flour
½ Tsp Chinese 5 spice
¼ Tsp Chilli flakes
½ Tsp Salt
½ Tsp Pepper
2 Cloves Garlic
1 spring onion (just the green end)
1 Tsp Fresh Ginger (chopped)
- Wash and chop cauliflower into 1-2 inch florets.
- Mix the flour, milk and spices together in a large bowl for form a batter.
- Dip the cauliflower into the batter and let it sit in the batter for 10 minutes.
- Heat the oil in a frying pan on a medium heat.
- Gently place the florets into the hot oil one by one, fry them in small batches leaving space between them.
- Fry for 3 minutes rotating and turning each floret until evenly golden brown.
- Place the cooked cauliflower onto a paper napkin to drain any excess oil.
- Chop the garlic, ginger, spring onion and chillies. Then sautee them in a large pan on a high heat for 2 minutes.
- Add the cooked cauliflower to the pan and gently toss to coat with the garlic mixture.
- Sprinkle with salt and pepper, then serve.
Typically I serve my salt and chilli cauliflower with rice and crunchy vegetables. My daughters love to eat it on it’s own with a sweet chilli dipping sauce.