Super tasty and super satisfying. Roughly inspired by a local Indian restaurant’s “gobi manchurian” dish, which is a non-sauced version with cumin as the main flavor. I cut up the cauliflower, boiled it in well-salted water for 7-8 minutes, then spread it on a sheet pan and put it in the oven at 175F to dry out for a while (propped the oven door open with a wooden spoon)
*Edit: I also didn’t do an hours-long marinade in the buttermilk (because I didn’t plan ahead). I just tossed the parcooked cauliflower with the dredge, then moved on to breading and frying*
Fried at 375F (well, 325 to 425… I’m still figuring out how to control the temperature). I cheated and only did a single fry, though I’ve double fried the southern fried chicken recipe with actual chicken and it’s definitely worth it
The sauce was loosely based on the sesame chicken sauce from *Chinese Takeout Cookbook* (Kuan) – stock, rice vinegar, soy sauce, sesame oil, sugar, sriracha.
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Super tasty and super satisfying. Roughly inspired by a local Indian restaurant’s “gobi manchurian” dish, which is a non-sauced version with cumin as the main flavor. I cut up the cauliflower, boiled it in well-salted water for 7-8 minutes, then spread it on a sheet pan and put it in the oven at 175F to dry out for a while (propped the oven door open with a wooden spoon)
Breaded according to Kenji’s [southern fried chicken](https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html), though I seasoned the buttermilk dredge with garlic powder, black pepper, and a little 5-spice powder.
*Edit: I also didn’t do an hours-long marinade in the buttermilk (because I didn’t plan ahead). I just tossed the parcooked cauliflower with the dredge, then moved on to breading and frying*
Fried at 375F (well, 325 to 425… I’m still figuring out how to control the temperature). I cheated and only did a single fry, though I’ve double fried the southern fried chicken recipe with actual chicken and it’s definitely worth it
The sauce was loosely based on the sesame chicken sauce from *Chinese Takeout Cookbook* (Kuan) – stock, rice vinegar, soy sauce, sesame oil, sugar, sriracha.