There are evenings when Kenny goes out with the boys and I get to order whatever takeout I want, no gluten allergy worries needed. On these days it’s not uncommon that my first instinct is to reach for my favourite Chinese place. Generally a cuisine that we avoid ordering like the plague, when it’s just me it doesn’t matter if our local takeout doesn’t understand the term ‘gluten free’ because they won’t kill me if they use the wrong soy sauce. But Kenny? That’s a whole different story. I’m not going to play soy sauce russian roulette with his life just so I can get my Chinese takeout fix. That’s what inspired this fakeaway week if I’m honest – Kenny asking if I could recreate some of the dishes he misses the most without the throat swelling, itching, and hospital visit that comes with normal Chinese takeout.
I’ve squeezed in today’s dish of Salt & Pepper cauliflower not for Kenny but me, as this is one of my favourites. Coated in a light, crunchy batter, this dish is hot, but not too hot. The pepper side of this is from sichuan peppercorns mixed with dab of black pepper and some chillies. Known for producing a flavour of ‘numb-spiciness’ that is entirely unique.
Like the other dishes in this week’s series, it’s an incredibly quick dish to make. The most time you’ll spend on it will likely be letting the batter rest, after that you’ll be done in doublequick time. I’ve given you three different methods for cooking so you can do what works best for you. Our favourite is to quickly deep fry the cauliflower, it’s quick, easy and tasty. Wanting to avoid deep frying and all the mess than entails? They cook equally well stir fried on a high heat. Need to avoid oil as much as possible or just want the healthiest route? This bakes well too!
Let me know if you try this and what you think, I love to hear your feedback!
- Makes: Serves 4
Ingredients
- 1 Cauliflower, trimmed into small florets
- 2 Tbsp Sichuan Peppercorns
- 1 Tbsp Salt
- 4 Tbsp Corn Starch
- 1/2 tsp Ground black pepper
- 1 tsp Chilli Flakes
- 3 Tbsp Ground Chia Seeds
- 180ml Water
Directions
Start by placing a small, dry frying pan on a low heat. Toast the Sichuan peppercorns until fragrent and lightly coloured, lightly tossing as needed to ensure the toasting is even. Grind the toasted peppercorns in a spice grinder (or old mini blender in my case) and place to one side.
Mix together the salt, cornflour, chilli, black pepper, chia seeds, water, and 1/2 Tbsp of the freshly ground sichuan pepper into a thin batter. Place to one side and allow to rest for at least 10 minutes. When rested, toss the cauliflower florets through the batter making sure it’s fully coated.
Frying Method: Heat 5cm of oil in a deep pan to 180C. Fry the florets in small batches, making sure the pan doesn’t get overwhelmed. The florets will try to stick to each other but try to keep them separate if you can. Flip the cauliflower to ensure it’s cooked on both sides and removed from the pan once golden pan. Drain on a large plate lined with kitchen roll. With each batch that comes out of the pan, sprinkle over a teaspoon of the sichuan peppercorns and a touch of salt.
Stir Fry Method: Put a wok on the hob with 2 Tbsp of oil. Heat the pan as much as you dare, the oil should be shimmering at very least. Stir fry the cauliflower in small batches, turning constantly, until golden brown on all sides. Add more oil in between batches if needed. As above, drain on a large plate lined with kitchen roll. As each batch is cooked, add a fresh layer of salt and sichuan peppercorns before it’s had any chance to cool.
Baking: Preheat the oven to 220C (200C Fan/425F). Carefully lay out the cauliflower florets on a wire rack, making sure they’re not touching each other. Spritz with a layer of cooking spray and cook for 20 mins. Sprinkle with a layer of sichuan pepper and salt before turning and coating in a new layer of cooking spray and cook for a final 20 mins. When cooked, toss with a final layer of salt and pepper.
Serve garnished with some sliced spring onions and chilli flakes, or even some thinly sliced red Thai chillies.
Notes
Allergy Notes; This recipe is vegan, gluten free, and nut free. If it doesn’t work for your allergy needs let me know and I’ll suggest substitutes.
