speedvegan

Frito Misto, originally uploaded by speedvegan.

There is an awesome appetizer at my favorite restaurant that seems to have universal appeal. I’ve yet to meet someone who doesn’t like it. Unfortunately, this appetizer is deep fried which means I don’t have it unless I am with a large party. After trying another wonderful recipe from the Eat Air blog, I decided i could make a healthier version of the dish at home.

1 head cauliflower, cut into florets
3 tbsp peanut oil
1/2 cup sweet chili sauce
2 tbsp sesame seeds

batter:
1/2 cup flour
1/4 cup cornstarch
2 tsp egg replacer
1/2 tsp baking powder
1/2 cup plain soymilk
2 tbsp tamari

1. In a large bowl, combine batter ingredients and set aside.

2. Heat oil over moderate high heat in a large pan or wok.

3. Mix the cauliflower florets in the batter.

4. Stir-fry the florets until they are brown.

5. Lower heat to about medium and stir in the sweet chili sauce. Cook for another 30 seconds, stirring constantly.

6. Transfer to a serving dish. Cover with sesame seeds. Allow to cool for a few minutes before diggin’ in !

Wow ! I am planning to take this to the next vegan potluck. If you decide to make this dish, here are a few tips:

• I found it best to cook the battered florets in 3 sets. This allowed for an even golden-brown color and each piece to be thoroughly cooked.
• If you are not a big fan of crisp cauliflower, I suggest either steaming the florets prior to battering them (just make sure you let them cool completely before placing them in the batter) OR placing the cooked florets (before adding sweet chili sauce) in the oven for a few minutes. Then transfer back to pan or wok for the sauce. That’s what i did and they turned out perfect !