Cauliflower in Orange Breadcrumbs
Appetizers • Tajikistan
Description
This recipe was shared with us by chef Emily Johnson.
Ingredients
- Cauliflower 5 oz
- Curry 2 spoons
- Wheat Flour 10 oz
- Breadcrumbs 0 oz
- Freshly squeezed orange juice 10 fl oz
- Honey 0 oz
- Ginger 0 oz
- Soy Sauce 0 fl oz
- Mirin 0 fl oz
- Corn Starch 5 oz
- Sriracha 0 fl oz
- Parsley 0 oz
- Cilantro 0 oz
- Scallions 0 oz
- Habanero Pepper 0 oz
- Lime Juice 0 fl oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Sour Cream 5 oz
- Vegetable Oil 0 qt
- Lime to taste
- Sesame bun to taste
- Salt to taste
- Apple Cider Vinegar 0 fl oz
- Garlic chips 0 oz
- Soy Vanilla Milk 10 fl oz
Step-by-Step Guide
Step 1
Sprinkle the cauliflower with a mixture of curry and place it in the oven for 40 minutes at 355°F.
Step 2
While the cabbage is baking, prepare the tempura: mix flour, 150g of corn starch, 350ml of soy milk, 10g of garlic powder, 20g of apple cider vinegar, and salt to taste.
Step 3
For the orange glaze, combine freshly squeezed orange juice, honey, ginger root, soy sauce, mirin, and sriracha sauce. In a separate bowl, mix cornstarch with 30 ml of water. Bring the first mixture to a boil, then pour in the cornstarch and water mixture. Allow it to come to a boil again and whisk everything together until smooth.
Step 4
For the green sauce, chop the garlic, jalapeño, and all the herbs with a large knife. Add salt, drizzle in olive oil, and adjust the spiciness to your taste with garlic and chili. Then mix in vegan sour cream.
Step 5
Dip the cabbage in tempura batter, then coat it with breadcrumbs. Fry in a generous amount of vegetable oil until a crispy crust forms. Drizzle the finished cabbage with orange glaze.
Step 6
Serve the cabbage with green sauce and a wedge of lime. Garnish with sesame seeds.
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