PREP/COOK TIME: 48 Minutes
Makes 2 – 3 Servings

INGREDIENTS

Vegetable Oil for Frying, Plus 1 Tb

1 Large Head – Cauliflower, Chopped into Florets

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

2 Large Eggs, Beaten

2 Cups – All Purpose Flour

¼ Tsp – Crushed Red Pepper

½ Tsp – Ground Ginger

1 Cup – Brown Sugar

1 Tb – Distilled White Vinegar

¼ Cup – Naturally Brewed Soy Sauce

1 Tb – Finely Minced Garlic

1 Cup – Orange Juice, No Pulp

1 Tsp – Sesame Oil

½ Cup – Chopped Scallions, Stems and Leaves, for Garnish

Orange Slices for Garnish (Optional)

THE NITTY GRITTY

Wash and drain cauliflower in a colander or large wired sieve; place in one layer on paper towels and pat dry.

In a medium mixing bowl, combine eggs, salt and pepper; whisk till blended. In another mixing bowl, add flour.

Dredge cauliflower from eggs to flour; placing onto a tray in one layer; let set while oil is heating up.

In a large pan, heat about one inch of vegetable oil at medium high till shimmering.

Fry cauliflower for about 1 – 2 minutes each side, or till golden and crisp. Avoid overcrowding; if necessary, fry cauliflower in batches. Transfer to paper towels to drain oily excess.

In another large pan, heat 1 Tb vegetable oil at medium high. Add crushed red pepper and ground ginger; cook till fragrant. Add brown sugar, vinegar and soy sauce; stirring constantly, cook till brown sugar dissipates into a bubbly, thick syrup. Add garlic; stir and cook till fragrant. Pour in orange juice; stir to combine. Reduce heat to medium and simmer till sauce slightly thickens. Add sesame oil and stir. Place fried cauliflower into pan; stir till each floret is coated thick and glistening with sauce.

Serve over cooked rice. Garnish with scallions and orange slices and enjoy.

MARCH 7, 2021