Crispy Cauliflower Manchurian

Ingredients

• For Cauliflower
• 1 bag Cauliflower Florets
• 1 cup all purpose flour
• 4 tablespoons cornstarch
• ¼ teaspoon black pepper
• ¼ teaspoon chili powder
• 1 tablespoon coconut aminos or soy sauce
• 1 cup water
• or more as needed to thin out batter
• neutral oil for frying
• For Sauce
• a few sprigs scallions
• chopped (use only the whites - reserve the greens for garnish)
• 1 green bell pepper finely chopped
• 3 teaspoons minced ginger
• 3-5 teaspoons Fresh Crushed Garlic
• 1 teaspoon green chilies finely chopped
• 1 teaspoon celery finely chopped
• 1 tablespoon coconut aminos or soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon rice vinegar
• ¼ teaspoon black pepper
• Kosher salt to taste

frying

Whisk batter ingredients and dip in cauliflower florets. Fry in hot oil, turning so all sides get evenly fried, and then place on rack to drain. In the same oil, add ginger, garlic, and green chilies and saute for 30 seconds or until aromatic. Add scallions, pepper, and celery and stir fry until semi-soft (but not completely cooked through) Add soy sauce, tomato paste, black pepper, and salt, stir. Add fried cauliflower florets and mix well to ensure it is evenly coated. Add vinegar and stir well. Shut off flame and add chopped scallions (the green part) for garnish.