April 19, 2021Target Healthy Eating
1 cauliflower (the larger the better), broken into bite-size florets.
1 teaspoon chili powder
3/4 cups cold water
Extra virgin olive oil or peanut oil (for frying) or canola oil
2 anchovy fillets + 2 garlic cloves mashed into a paste.
1/4 cup almond flour
1 and 1/2 corn starch
Different ingredients for sweet & sour sauce
1 onion, finely chopped
4 cloves garlic, finely chopped
2 anchovy fillets + 2 garlic cloves, mashed into a paste
2 teaspoons low sodium soy sauce
1 Tablespoon ketchup or tomato paste
2 Tablespoons honey
1/2 teaspoon corn starch
1/2 cup water (use 1/4 cup at a time)
1 teaspoon chili powder ( or slightly less spicy, add 2 big pinches chili flakes)
2 Tablespoons extra virgin olive oil or canola oil or peanut oil
Pinch black pepper (to your taste)
Bunch scallions, finely chopped (or chives finely chopped)
Directions for Frying Cauliflower
1. Cut cauliflower in half & then in quarters. Pull bite-size florets, apart and put into a large bowl.
2. In large bowl, put cauliflower florets and fill bowl with hot water to cover the florets. Cover the bowl and keep on counter for 15 minutes. Then using a colander, pour florets, so water drains out. Set aside colander with florets and pat dry before dipping them into batter.
3. While cauliflower sits in the bowl of water, chop the scallions well, then set aside.
4. If you haven't already made it, make a paste out of the anchovies and garlic cloves, in a mortar & pestle.
5. In a second wide bowl, add the almond flour, cornstarch and chili powder and stir to combine.
6. Next, to the dry ingredients, add the anchovy/garlic paste you made earlier. Stir to combine well. Now, add a little water at a time, to make the batter the right consistency. Be sure to add the water very slowly, so you have time to judge the thickness of the batter. You want it to be like pancake batter or cake batter.
7. Take out the pan you're using to fry the cauliflower and add the oil. Turn heat to medium high.
8. Now, dip the cauliflower florets, one by one, into the batter, cover all sides. Then fry in pan. Use tongs gingerly and be sure all sides of the floret are cooked and are crisp and golden. When done, remove and place on paper towel to drain the oil. You can fry many at one time, but only one layer at a time.
Directions for Sauce
1. In pan that can go from stove to table (from cookware to serve ware), heat the oil over medium high heat.
2. Add the anchovy/garlic paste you made earlier, then add the onion, the chopped garlic and combine with the paste.
3. Lower the heat and add either the chili powder or the pinches of chili flakes, black pepper and mix all together well.
4. Add the soy sauce, ketchup or tomato paste, and honey. Mix well. Keep heat on simmer and cover.
5. In a small bowl, add the cornstarch and 1/4 cup cold water. Mix well until this mixture (called a slurry) is smooth with no lumps.
6. Add your slurry plus the other 1/4 cup cold water to the sauce and turn the heat back up to medium high. Bring this mixture to a boil, then lower heat to a slow bubble for 5 minutes. The goal here is to reduce the liquid slightly and thicken the sauce.
7. Finally, slowly add the crispy cauliflower florets to the pan with sauce. Very slowly, coat the cauliflower. Go slow, in coating each floret. You don't want to mistakenly mash the cauliflower or chip off any of the golden crispy crust by mixing the sauce with the cauliflower too quickly. Mix, here, in slow motion.
8. Now, you're ready to bring this delicious cauliflower to the table, so sprinkle some finely chopped scallions (or chives) over the florets and serve while nice and hot.
We started our dinner with small slices of quiche. The entree was Sweet & Sour Cauliflower, over rice, with roast chicken and a crisp salad. Fresh fruit with a little cheese was dessert. We served Beaujolais and chilled Sauvignon Blanc.
Here's some music that was in the background (from one of many playlists, I have compiled). This is wonderful music for relaxation and meditation. Try, listening, if you have trouble going to sleep. For my dear husband and me, music has helped us get through the Covid-19 pandemic, in one (relatively sane) piece.
Lang Lang playing Frederick Chopin, Piano Concerto #1 (Larghetto only)
You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!
From Our Table to Yours
Have a Great Week Everyone!