Lunchbreak: Indian Chinese fried cauliflower

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Chef Joanna Stachon

Pub Royale
2049 W. Division Street
(773) 661-6874

Gobi Manchurian

3 heads of cauliflower (cut into florets)
1/2 gallon buttermilk
1/2 cup vegetable oil

Cauliflower Dredge:
4 cups rice flour
1 cup buckwheat flour
2 Tablespoons smoked paprika
1 Tablespoon aleppo pepper
1 1/2 teaspoon ground mustard seed
2 Tablespoons salt

Manchurian Sauce:
1 1/3 cups Coke
1/2 cup tomato paste
1/4 cup marash chili flake
1 cup soy sauce
1 cup distilled vinegar
1 cup champagne vinegar
1 cup honey
1 cup corn syrup
1 cup brown sugar
1/4 cup garlic (chopped)
1/3 cup ginger (minced)

sesame seeds

Marinate raw cauliflower in buttermilk. Combine all ingredients for cauliflower dredge into a mixing bowl and mix together. Dredge cauliflower in flour dredge until cauliflower is evenly coated. In a large pan over high heat, add vegetable oil and cauliflower. Fry cauliflower until golden brown and cooked through. In a separate pan combine all Manchurian sauce ingredients and slowly reduce until a light syrup consistency is achieved. Be careful not to over reduce or reduce too quickly or the sugars will caramelize. Remove from heat and add cauliflower to pan with sauce. Toss cauliflower in Manchurian sauce until evenly coated. Garnish with scallion whiskers, sesame seeds, and cilantro.

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