Cauliflower in Orange Breadcrumbs
Appetizers | Tajikistan cuisine
⏳ Time
1 hour
🥕 Ingredients
26
🍽️ Servings
3
Description
This recipe was shared with us by chef Emily Johnson.
Ingredients
- Cauliflower - 7.1 oz
- Curry - 2 spoons
- Wheat Flour - 8.8 oz
- Breadcrumbs - 0.9 oz
- Freshly squeezed orange juice - 8 fl oz
- Honey - 2.1 oz
- Ginger - 0.7 oz
- Soy Sauce - 2 fl oz
- Mirin - 1 fl oz
- Corn Starch - 6.3 oz
- Sriracha - 1 fl oz
- Parsley - 1.1 oz
- Cilantro - 0.5 oz
- Scallions - 0.4 oz
- Habanero Pepper - 0.2 oz
- Lime Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Garlic - 0.1 oz
- Sour Cream - 3.5 oz
- Vegetable Oil - 1 qt
- Lime - to taste
- Sesame bun - to taste
- Salt - to taste
- Apple Cider Vinegar - 0 fl oz
- Garlic chips - 0.4 oz
- Soy Vanilla Milk - 12 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 356°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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