I was browsing thru the Discovery Channel and saw that Mary McCartney has a cooking show. While watching, I wrote down the recipe because the dish really appealed to me. I had a bag of Coconut Ginger Rice and it was just a perfect match for the dish. I added in some fresh ginger into the rice.
Olive oil, for the baking sheets
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 pinch of flaky sea salt
1 cup chilled Club Soda
1 medium head cauliflower, cut into bite-sized florets (about 1 pound)
3 tablespoons light brown sugar
2 tablespoons ketchup
2 tablespoons tamari or soy sauce
2 tablespoons apple cider vinegar (rice or white vinegar also work well)
1 tablespoon toasted sesame oil
1 tablespoon sriracha (less or more, depending on how hot you like it)
2 medium cloves garlic, finely chopped
1/2 teaspoon of chives
2 tablespoons fresh cilantro, finely chopped
2 scallions, green and white parts, thinly sliced
Preheat the oven to 450. Liberally grease 2 parchment-lined baking sheets with olive oil.
In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the club soda, whisking with a fork to form a smooth batter.
Add the cauliflower florets and gently toss to coat them evenly in the batter.
Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.
Served with Vigo Coconut Ginger Rice.