Instead try a healthier version of this Chinese takeout classic. Maggie Zhu, who wrote the new cookbook Chinese Homestyle stopped by Tonia's Kitchen with a delicious alternative, Orange Cauliflower. And what an alternative this is! Maggie told Tonia she takes the cauliflower and dips them in a light batter, and pan fries them. No deep frying here! That forms a crispy outer shell that has a terrific crunch. Maggie says she knows that cauliflower is not the first thing you think of when you're looking to fry up something, but it's worth it!
YIELD 4 servings PREP 15 minutes COOK 12 minutes
·
1
small head cauliflower (up to 2 pounds, or 907 g), cut into 1-inch (2.5 cm)
florets
·
1/4 teaspoon table salt
·
1
tablespoon thinly sliced mandarin orange peel
·
1/4 cup (60 ml) mandarin orange juice
·
3
tablespoons rice vinegar
·
1
tablespoon light soy sauce
·
1
tablespoon Shaoxing wine
·
2
tablespoons sugar
·
1
tablespoon plus 1/2 cup (65 g) cornstarch, divided
·
1/4 teaspoon fine sea salt
·
2
tablespoons almond milk (or other plant-based milk; see Note) 1 tablespoon
vegetable oil
·
1/3 cup (80 ml) peanut oil (or vegetable oil)
·
3
scallions, sliced, white and green parts separated
·
3
cloves garlic, minced
1.
Place
the cauliflower in a large bowl and sprinkle with the table salt. Gently mix a
few times. Let stand for 15 to 20 minutes to marinate while you prepare the
other ingredients.
2.
In
a medium bowl, combine the orange peel, orange juice, vinegar, soy sauce, wine,
sugar, 1 tablespoon of the cornstarch, and fine sea salt for the sauce. Stir
until the cornstarch is dissolved.
3.
Right
before cooking, use paper towels to dry off any excess moisture from the
cauliflower. Add the almond milk and vegetable oil to the cauliflower and mix a
few times. Add the remaining 1⁄2 cup (65 g) cornstarch and stir gently until
all the cauliflower is coated with a thin layer of starch.
4.
In
a large skillet, heat the peanut oil over medium-high heat until hot. Add the
cauliflower pieces, one at a time, without overlapping; you may need to cook in
two batches. Let cook undisturbed until the bottoms turn golden, 2 minutes or
so. Flip over and cook the other sides until golden, reducing the heat to
medium or medium-low if the oil starts to splatter. Transfer the cauliflower to
a large plate and let cool for 2 to 3 minutes to crisp up the crust.
5.
There
should be 1 to 2 tablespoons of oil left in the pan; if there is more, wipe off
the excess oil with a few layers of paper towels. Turn the heat to medium and
add the white parts of the scallions and the garlic to the pan, stirring a few
times until fragrant. Stir the sauce again to make sure the cornstarch is
dissolved, then pour it into the pan. Cook and stir until the sauce thickens.
Add the cauliflower back into the pan and stir to coat with the sauce.
6.
Transfer
the contents of the pan to a large plate, top with the green parts of the
scallions, and serve hot.
N
O T E : You
can substitute the almond milk with a different plant-based milk, but I suggest
staying away from more watery types, such as natural oat milk.
