Orange Cauliflower

Method6 steps · about 27 min

1. 1

   Step 1: Sprinkle all the cauliflower (1 small head) florets with the ¼ tsp table salt and gently toss a few times. Let stand 15–20 minutes while preparing the remaining ingredients.

   Salt cauliflower and draw out moisture · 20 minUses 1 small head cauliflower, up to 2 lb (about 900 g), cut into 1-inch (2.5 cm) florets · ¼ tsp table salt for cauliflower

2. 2

   Step 2: Mix the whole sauce in a bowl: 1 tbsp finely sliced fresh mandarin peel, ¼ cup fresh mandarin juice, 3 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 2 tbsp sugar, 1 tbsp sauce cornstarch and the separate ¼ tsp fine sea salt. Stir until the sugar dissolves and the starch is evenly suspended. Reserve the whole sauce.

   Uses 1 tbsp fresh mandarin orange peel, very finely sliced · ¼ cup (60 ml) freshly squeezed mandarin orange juice for sauce · 3 tbsp rice vinegar for sauce · 1 tbsp light soy sauce for sauce · 1 tbsp Shaoxing wine for sauce · 2 tbsp sugar for sauce · 1 tbsp cornstarch for sauce · ¼ tsp fine sea salt for sauce

3. 3

   Step 3: Right before cooking, pat excess moisture off all the salted cauliflower from step 1 with paper towels. Gently mix in the 2 tbsp almond milk and 1 tbsp coating peanut oil, then the ½ cup (65 g) coating cornstarch, until every floret has a thin starch coating.

   Uses All the salted cauliflower after its 15–20-minute stand · 2 tbsp almond milk for coating · 1 tbsp peanut oil for coating · ½ cup (65 g) cornstarch for coating

   
4. 4

   Step 4: Heat the separate ⅓ cup (80 ml) frying peanut oil in a large nonstick skillet over medium-high heat until hot. Add the coated cauliflower from step 3 without overlap, cooking in two batches if needed in the same pan oil. For each batch, fry without moving about 2 minutes until golden underneath, then flip and fry the other sides until golden and starting to soften while still firm inside. Reduce the heat if the oil splatters or the coating browns too fast. Transfer every batch to the same plate and let it cool 2–3 minutes to firm the crust. Retain the residual pan oil.

   Fry cauliflower first side — per batch · 2 minUses ⅓ cup (80 ml) peanut oil for frying · All the coated cauliflower from step 3, in one or two batches

5. 5

   Step 5: After all the cauliflower is removed, retain about 1–2 tbsp of the actual pan oil from step 4; if there is more, remove the excess carefully with kitchen paper held in tongs. Turn to medium heat and add the whites from all 3 green onions and all 3 minced garlic cloves. Stir until fragrant. Stir the whole sauce from step 2 again to suspend its starch, pour it into the pan and cook and stir until thickened. Return all the fried cauliflower from step 4 and gently toss until coated and cooked to your desired tenderness.

   Uses About 1–2 tbsp actual retained frying oil · Whites from the 3 green onions · 3 garlic cloves, minced · All the sauce from step 2 · All the cauliflower batches after their 2–3-minute cooling

   
6. 6

   Step 6: Transfer all the cauliflower, aromatics and sauce from step 5 to a plate and top with the reserved greens from the 3 green onions. Serve promptly as 4 servings. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat until hot throughout.

   Uses All the finished cauliflower, aromatics and sauce from step 5 · Reserved greens from the 3 green onions