Ingredients:

  • 1 medium head of Cauliflower (approx. 600g), trimmed into 1-inch (2.5 cm) florets
  • 4 cups (1 Litre) Water
  • 1 tsp (5g) Salt (for blanching)
  • ½ cup (60g) All-Purpose Flour
  • ¼ cup (30g) Cornflour (Corn Starch)
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Ginger Powder
  • ½ tsp (2g) Fine Sea Salt (for batter)
  • ¼ tsp (1g) Ground Black Pepper
  • ½ cup (120ml) Cold Water (for batter)
  • 4 cups (1 Litre) Neutral Cooking Oil (for frying)
  • 1 tbsp (15ml) Neutral Cooking Oil (for sauce)
  • 1 tbsp (15g) Fresh Ginger, finely minced
  • 1 tbsp (15g) Garlic, finely minced
  • 2–3 Green Chillies, thinly sliced
  • ½ cup (60g) Spring Onions, sliced (whites and greens separated)
  • ¼ cup (60ml) Dark Soy Sauce
  • 2 tbsp (30ml) Light Soy Sauce
  • 2 tbsp (30ml) Tomato Ketchup
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tsp (5g) Brown Sugar
  • ½ cup (120ml) Vegetable Stock
  • 1 tsp (5g) Cornflour, dissolved in 2 tbsp (30ml) water (Slurry)
  • Fresh Coriander (Cilantro), roughly chopped (for garnish)

Instructions:

  1. Blanch the Cauliflower: Bring the salted water to a rolling boil. Add the cauliflower florets and blanch for 3–4 minutes until just fork-tender but still holding their shape.
  2. Drain and Cool: Immediately drain the florets and plunge them into an ice bath or rinse under cold water to stop the cooking process. Dry them thoroughly by patting them down with a clean tea towel. This step is crucial for crispiness.
  3. Prepare the Batter: In a large mixing bowl, whisk together the flour, cornflour, garlic powder, ginger powder, salt, and pepper. Gradually whisk in the cold water until a smooth, thick liquid batter forms.
  4. Coat the Gobi: Toss the dried cauliflower florets into the batter, ensuring every piece is evenly coated.
  5. Heat the Oil: Heat the cooking oil in a deep pot or wok to 350°F (175°C). Use a thermometer for accuracy.
  6. First Fry (Par-Fry): Working in batches, carefully drop the coated cauliflower into the hot oil. Fry for 3–4 minutes until the coating is pale golden and set. Remove and drain on paper towels.
  7. Second Fry (Achieve Crispness): Increase the oil temperature slightly to 375°F (190°C). Return all the par-fried cauliflower to the hot oil for 2 minutes until deep golden brown and exceptionally crispy. Remove quickly and drain well. This double-fry method ensures maximum crunch.
  8. Sauté Aromatics: Heat the 1 tbsp of oil in a separate large wok or frying pan over high heat. Add the minced ginger, garlic, green chillies, and spring onion whites. Stir-fry for 30–60 seconds until fragrant.
  9. Build the Sauce Base: Pour in the Dark Soy, Light Soy, Ketchup, Rice Vinegar, Brown Sugar, and Vegetable Stock. Bring to a rapid simmer.
  10. Thicken the Sauce: Whisk the cornflour slurry (cornflour dissolved in water) slowly into the simmering sauce. Stir continuously until the sauce thickens and becomes glossy and sticky.
  11. Toss and Serve: Immediately lower the heat to medium-low. Add the double-fried crispy cauliflower to the sauce. Gently but quickly toss to coat every floret evenly (only coat seconds before serving to maintain crispness).
  12. Garnish: Remove from heat and transfer immediately to a serving platter. Garnish generously with the reserved spring onion greens and fresh coriander. Serve piping hot with rice or noodles.