Source: A friend | Serves: 2 as a meal | Time: ~30 min
Ingredients
Cauliflower
1 head of #cauliflower, cut into florets
1/3 cup chickpea flour
1/3 cup whole wheat flour
1/2 cup tapioca starch
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp cayenne
1/2 tsp black pepper
2 tbsp coconut aminos
1 cup water
Neutral oil for frying
Sauce
1 large yellow onion
2 cloves garlic
2 tsp ginger
3 tbsp coconut aminos
1-2 tsp sriracha
1/2 cup ketchup (I use True Made)
2 tsp sesame oil
1/2 cup water
2 tbsp fresh cilantro
Instructions
Cauliflower
Preheat oven to 250 F.
Steam cauliflower florets for about 4 minutes. Drain and rinse with cold water. Pat dry and set aside.
Combine both flours, starch, garlic powder, cayenne, and black pepper. Add aminos and water to make the batter.
Heat a thin layer of oil in a large skillet over med-hi heat. Working in batches, dip the cauliflower florets in the batter and add to the skillet. Cook until golden brown (~4-5 min). Transfer to a baking pan and keep them warm in the oven.
To make the sauce, add the onion to the same skillet you used for the cauliflower over med-hi heat and cook until soft (~5 min). Add the garlic and ginger and cook an additional minute. Stir in the aminos, sriracha, ketchup, and sesame oil. Cook for about a minute. Gradually add the water stirring constantly and simmer until the sauce has thickened (~2 min).
Return the friend cauliflower to the pan and stir it into the sauce. Cook another minute to coat.
Serve with cilantro.