Dynamite Cauliflower
We always try a cauliflower dish if it’s on a retaurant menu. This dish didn’t disappoint when we tried this at a local Japanese kitchen and bar. Wwe thought this recipe would translate well to the Big Green Egg.
It’s a delightful vegetarian savoury starter. The cauliflower florets are crispy and crunchy and the dish takes its name from the accompanying sauce which is both sweet and sour. Be warned once you start eating this dish you won’t be able to stop.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 medium cauliflower
- 3 tbsp sake
- 20g cornflour
- 25g plain flour
- 2 tsp garlic powder
- 1/2 tsp chilli powder or a few shakes of Shichimi Togarashi
- 1/2 tsp salt
- 1 egg
For the dynamite dressing
- 2 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tbsp sweet chilli sauce
- 1/4 tsp chilli powder or a few shakes of Shichimi Togarashi
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp salt
Equipment
Method
- Setup your Egg with your wok and aim to heat the oil to about 220°C.
- Make the dynamite dressing, combine all the dressing ingredients into a large bowl and mix together thoroughly. You’ll add the cauliflower to the dressing in the bowl.
- Cut your cauliflower into florets.
- Set up two large bowls:
- The first should have the flours and seasoning. Ensure all ingredients are stirred together.
- The second one a beaten egg.
- Dip each cauliflower floret into the egg and then dip in the flour and ensure the floret is well coated in the dry mix. Place on a plate until ready to cook.
- Put your cauliflower florets into the wok and fry until golden brown. Cook until the florets are tender but still have some crunch.
- Remove the florets from the wok and place on a plate with kitchen paper so any excess oil is drained.
- Add the cauliflower tp the bowl and give it a good stir to coat in the dynamite sauce or you could opt to drizzle the dressing over the cauliflower.
- Serve as an appetiser on a bed of lettuce, sharing platter or side to a dish of your choice.