Think of this vegetarian Indian-Chinese fusion dish as General Tso's cauliflower.
- For the cauliflower:
- 1/2 medium-sized cauliflower, cut into small florets
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- Oil for frying
- For the sauce:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 Thai green chilies, split lengthwise
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/4 cup ketchup
- 1 tablespoon chili garlic sauce
- 2 tablespoons soy sauce
- 2 teaspoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 4 tablespoons water
- 2 green onions, thinly sliced
- In a large pot, heat 2 inches of oil to 375°F.
- Whisk together flour, cornstarch, salt and water in a large bowl until a thin batter forms. Add more water if needed.
- Add cauliflower to batter and toss to coat.
- Fry in small batches until browned and crispy, approximately 2 minutes. Drain on paper towels.
- To make the sauce: heat a frying pan on medium-high, and add onion, chilies, ginger and garlic. Cook until fragrant and softened.
- Add ketchup, chili sauce, soy sauce, vinegar and sugar. Stir to combine, and bring to a simmer.
- In a small bowl, whisk cornstarch with water. Pour cornstarch slurry into ketchup mixture in pan, and bring to a bubbly simmer.
- Place cauliflower in a bowl, and toss with sauce.
- Transfer to a platter and garnish with green onions.