INDIAN FRIED CAULIFLOWER

1 large cauliflower, broken in florets
120 g cake flour
½ teaspoon paprika
3 tablespoons cornstarch
500 ml sunflower oil (for deep-frying)
10 cloves garlic, finely chopped
1 4 cm piece fresh ginger, peeled & finely chopped
2 onions, chopped
1 bell pepper, cut in small cubes
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar
1 teaspoon sugar
2 spring onions, cut in thin slices

Boil the cauliflower for about 5 minutes. Drain and pat the florets dry. Mix the flour with the paprika and cornstarch. Pour in 250 ml of water while stirring.
Heat the frying oil to 175ºC. Dip the cauliflower florets in the batter and fry for a few minutes until golden brown. Drain on kitchen paper.
Heat 2 tablespoons of the frying oil and fry the garlic, ginger and onion for 4 minutes. Add the bell pepper, soy sauce, ketchup, vinegar and sugar and cook for 2 minutes. Puree the sauce if necessary. Add the cauliflower to the sauce and sprinkle with the spring onion.

Photo and recipe: Annet Geelhoed