Cauliflower Sweet & Sour with Rice
¼ cauliflower washed and cut into small florets
¼ cup corn flour
1 tsp cider vinegar
2 tbsp tomato paste
3 tbsp Kikkomon GF soy sauce
1 clove fresh garlic grated
1 tsp sesame oil
1 tsp sea salt
½ tsp cayenne pepper
½ tsp smoked paprika
FOR THE SAUCE
1 tin organic tomato pieces
1 tsp fresh chilli or chilli flakes
2 tbsp raw cane sugar
1 tbsp cider vinegar
3 tbsp vege oil
Mix all your liquid ingredients with your cauliflower mix well and let it marinade for 10 minutes. Mix your dry ingredients together and ensure that all is coated evenly. Deep fry at 160 degrees or bake them in the oven at 175 degrees Celsius for 10- 12 minutes until golden brown or just creates a crust on the outside. Use tongs to take them out of the fryer or set them aside if they were in the oven while you start your sauce.
First cook off your vegetables until translucent on low to medium heat. Add your rest of your ingredients and simmer on low heat until half reduced, add your cauliflower, mix carefully with a wooden spoon for a further 5 minutes.
Serve with rice, vermicelli or pasta
Garnish with sesame seeds, spring onions, coconut flour or chopped coriander.
Can be made in bulk and frozen down once only, portion them before you freeze.
Contributor: Ana Ma’ilei Savio