*Courtesy of Chef Matthew Griffith Sublime
Makes 8 servings
Sweet Chili Sauce
- 1/3 cup water
- 4 teaspoons minced garlic
- 2 teaspoons crushed red chili flakes
- 1/3 cup white wine vinegar
- 1/3 cup sugar
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 to 3 cups ice-cold soda water
- 2 heads cauliflower (about 4 pounds total), florets only
- 4 cups vegetable oil, for deep frying
- 1 teaspoon white sesame seeds
- 2 tablespoons chopped thinly sliced scallions
Sweet Chili Sauce
- Combine water, garlic and chili flakes in a small saucepan and bring to a boil.
- Add the vinegar, sugar and paprika.
- Reduce heat and simmer over low heat for about 15 minutes, until the mixture thickens slightly and is the consistency of syrup.
- Combine all-purpose flour, rice flour, baking powder and baking soda in a large mixing bowl.
- Add 2 cups of the soda water and mix just until it is incorporated. Do not over mix; batter may be lumpy. If the mixture is too thick, gradually add the remaining soda water until the batter is the consistency of syrup.
- Separate the cauliflower florets by breaking them apart by hand; a small stem portion is OK. (Save the core and stem portions of the cauliflower for soup.)
- Dip the cauliflower florets into the batter until they are evenly coated.
- Heat oil to 350 degrees in heavy-bottomed saucepan. Deep-fry them in batches so as not to crowd pan, until brown and crispy. Drain well on paper towels.
- Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet and heat in the oven for 2 to 3 minutes, just until golden brown.
- Toss the cauliflower with the sweet chili sauce, and garnish with the sesame seeds and chopped scallions. Serve at once.