Cara- Cara Cauliflower
Here is a better tasting, meatless version of the perennial takeout favorite. It’s sweet and sour, crispy-gone-soft, weeknight dinner goodness. For a gluten-free version, omit the flour and use only cornstarch in your dry mix. For a vegan version, add 1 T baking powder to dry mix, add amazake and about 1 1/2 cup seltzer water to make a batter.
- 1 head Cauliflower, cut or broken into ~1 in florets
- 750 ml Canola Oil or preferred fat for deep-frying
- 1 cup All-Purpose Flour
- 1 cup Corn Starch
- 3 T Lemaster Family Kitchen “Rub It Right” Seasoning or preferred spice blend
- 1 tsp Garlic Powder
- 3 Eggs
- ¼ cup Brown Rice Amazake
- Kosher Salt, to taste
- 4 oz Cara Cara Marmalade
- 2-inches Ginger, peeled and grated
- ¼ cup Soy Sauce
- 6 drops Sesame Oil
- 2 cup White Rice, cooked, for serving
- 1 Scallion, sliced thin
You could also double this recipe and use up the extra random jars of jelly in your fridge along with the lemon marmalade. If lemon is too tart for you, try subbing in raspberry or blueberry jam for a sweeter cookie. Try to avoid jams with seeds, though, as those may burn while baking and create a bitter crunch. You most likely have these common baking ingredients in your pantry, which means one less trip to the grocery store. If you wanted to make these vegan, coconut oil would work great as a substitute for melted butter. In case you don’t like baking with coconut, do consider that it will most likely add its own natural flavor. Earth balance is another great alternative.
Step by Step Instructions
Heat oil to 365-375° in dutch oven or large cast iron pan.
Whisk together Flour, cornstarch, and any seasoning.
Whisk eggs and amazake in a separate bowl.
Dip cauliflower florets first in the dry mixture, then the egg wash, and back into the dry mixture. Add to oil in batches, occasionally turning cauliflower while adjusting heat to stay at 365-375°
Cook until golden brown, 5-8 minutes. Remove to towel lined plate, and season with salt while still hot
Step 6Whisk together Cara-Cara Marmalade, grated ginger, soy sauce, and sesame oil. Set aside.
Transfer fried cauliflower to bowl and drizzle orange sauce while tossing.
Immediately serve on a bed of rice and garnish with scallion.
A rich short rib soup paired with our crunchy White Kimchi is an early spring stunner
Buttery. Herby. Toasty. Smen-y. Yummy.
These cookies are the perfect way to welcome spring into your home. Written by the lovely ladies of The Spread, Rory and Cela.