Let’s take a quick aside to discuss cauliflower.
It’s been turned into pizza, steak, turkey, rice, the list goes on. For a long time it was just the paler version of broccoli for me. I always loved broccoli, we grew up with a strong vegetable presence in the kitchen.
We’ve tried most of the cool things people do with cauliflower, but today we are adding to its wide range. We are crumbing Cauliflower with Beer Batter.
- Beer Batter *recipe here
- Red, green, and yellow peppers
- Soy Sauce
- Sesame Oil
- Sweet ‘n sour sauce *recipe here
Start with the rice. Ma Dolla loves lentils and uses it wherever she can. We love it in our rice. Remember to soak properly, we soak en masse then freeze them cooked, so we can just defrost when we need it. Add to the warm rice, and hydrate together.
Then the cauliflower, cut off the small trees, branches, however, you like. Pour boiled water over and put it in the microwave for four minutes.
Start with the peppers, we used them specifically for some color. We combined green, red and yellow. Chop the carrots fine, and the cabbage.
Fry the cabbage, adding soy sauce for flavor, and some nutmeg. Ma Dolla uses the bulbs and grates them fresh.
Fry the carrots and peppers together, adding salt to taste, two teaspoons sugar, a pinch of soy sauce, and some sesame seed oil.
Dip the cauliflower in premade Beer Batter. We love this recipe and use it whenever we batter our veg or tofu. Coat liberally and fry in deep oil. It can be medium oil, but for the full effect they must be semi submerged.
Set on a drying rack with some paper toweling to absorb excess oil.
Dish the rice, the colorful veg, and cabbage, with the cauliflowers on top. Pour the sweet ‘n sour sauce over, quite liberally if that’s your thing, and for an added kick – though it is traditional to serve with sweet ‘n sour sauce – finish it all off with some spring onions.
It is delicious, filling, something of an indulge, without too much guilt, and fairly easy to make.
Happy cooking Dollas.