chinese · Vegan · vegetarian · May 27, 2023

Gobi Chilli

by Simrun Chopra

Chilli Garlic Gobi (Cauliflower)

Ingredients:

For the Cauliflower:
1 large cauliflower
1 tablespoon cornflour
1 tablespoon all-purpose flour
1 tablespoon rice flour
1/2 teaspoon salt

For the Sauce:
3 to 4 tablespoons finely chopped garlic
1 tablespoon grated ginger
2 tablespoons oil
3 to 4 tablespoons tomato ketchup
1 1/2 tablespoons red chilli sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (adjust to taste, considering the salt content in the sauces)
1/4 cup chopped spring onions
1 tablespoon cornflour

Instructions:

Preparing the Cauliflower:

Cut the cauliflower into florets and blanch them by immersing them in hot water for 10 minutes.
Drain the florets thoroughly and set them aside.
In a separate bowl, combine cornflour, all-purpose flour, rice flour, and salt.
Dust each cauliflower floret with the flour mixture and set aside.

Cooking Methods:

Air Fryer:

Preheat the air fryer and lightly brush its base and the cauliflower florets with oil.
Place the florets in the air fryer and cook until they become crispy, turning them occasionally. Adjust the cooking time based on your specific air fryer model.

Oven:

Preheat the oven and line a baking tray with foil or parchment paper.
Lightly brush the tray with oil.
Arrange the coated cauliflower florets on the tray and brush them with a small amount of oil.
Bake in the oven until they turn crispy, flipping them halfway through. Adjust the cooking time based on your specific oven model.

Stovetop:

Take a pan and brush it with oil.
Heat the pan and add the coated cauliflower florets.
Cook over low heat, turning the florets occasionally, until they become crispy.

Preparing the Sauce:

Heat oil in a wok or pan over medium heat.
Add the finely chopped garlic and stir-fry until it acquires a light golden-brown color.
Add the grated ginger and stir-fry for a few seconds.
Reduce the heat and add tomato ketchup, red chilli sauce, dark soy sauce, sugar, and salt. Stir briefly.
In a separate bowl, combine cornflour with 1/4 cup of water to create a slurry. Add this slurry to the sauce and stir briefly.
Now put the flame on medium heat
Immediately add the crispy cauliflower florets to the sauce and toss them gently until each floret is evenly coated.
Serve the Chilli Garlic Gobi with steamed rice, fried rice, or noodles. Garnish with chopped spring onions for an added touch of freshness.

Enjoy this delightful and flavorful dish!