Fried Cauliflower in Garlic and Hoisin Ginger Sauce

We were in Montreal and had this as an appetizer. It was so good, we went back to the restaurant for the same dish twice. We love vegetable entrees and this was outstanding. Tim recreated the recipe when we got back.  Awesome.  It is fried and we are going to try it baked and see if we like it as well.

FRIED CAULIFLOWER IN GARLIC AND GINGER SAUCE 

INGREDIENTS

• 1 large cauliflower, cut into bite-sized florets
• 3 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 2 1/4 cup water
• 1 cup flour
• 2 tablespoon sesame seeds,plus more for garnish
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon dried red chili flakes
• 2 tablespoons soy sauce
• 2 teaspoons vinegar
• 2 tablespoons sugar
• 1/4 cup green onions, cut into 1 inch pieces, plus sliced onions for garnish
• vegetable or canola oil

INSTRUCTIONS

1. In a large mixing bowl, add 2 tablespoons of the cornstarch, the baking soda, salt, 1 teaspoon of the sesame oil, black pepper, 1 1/4 cup of water, and 3/4 cup of flour. Mix together well.
   
2. Add the cauliflower florets and toss to coat.
   
3. Sprinkle the remaining 1/4 cup of flour and the sesame seeds over the coated cauliflower. Lightly toss to coat. Set aside.
   
4. In a small sauce pan, bring to a slight bubble, the following ingredients: 1 tablespoon vegetable oil, grated ginger, minced garlic, dried chili flakes, 1 teaspoon sesame oil, soy sauce, vinegar, sugar, and one cup of water. Stir well.
   
5. When the mixture comes to a slight boil, add 1 tablespoon of cornstarch to 1 tablespoon of water and mix well, add that mixture to the sauce pan. Next, toss in the green onions and stir to combine. Reduce to a simmer and allow to thicken.
   
6. In the meantime, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
   
7. Carefully place the coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3-4 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
   
8. Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
   
9. Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with the sliced green onions and a few sesame seeds. Serve immediately.