V Street's Cauliflower '65'
Cauliflower 65 is a riff off a traditional street food dish from Southern India called Chicken 65, fried chicken with lots of red chiles and other spices. We find the texture of the cauliflower a wonderfully willing agent for showcasing all the “65” flavors. This spicy dish is pretty perfect on its own, but it’s also great over rice or stuffed in sandwiches.
From V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking (William Morrow Cookbooks)
Our travels have not yet landed us in India, but that doesn't stop us from experimenting with the country's fascinating culinary traditions. From tandoor vegetables to stuffed breads, dried fruits to tangy stews, the repertoire of Indian cuisine is vast, to say the least. Our Cauliflower 65 is a riff off a traditional street food dish from Southern India called Chicken 65, fried chicken with lots of red chiles and other spices. We find the texture of the cauliflower a wonderfully willing agent for showcasing all the "65" flavors. This spicy dish is pretty perfect
on its own, but it's also great over rice or stuffed in sandwiches.
SERVES 4
1/2 cup ketchup
1/4 cup sriracha
2 teaspoons minced ginger
1/4 cup chopped cilantro
1 tablespoon plus 1 teaspoon
rice wine vinegar
1/4 cup vegan mayo
1 tablespoon plus 1 teaspoon
curry powder
2 teaspoons cumin
1 teaspoon sea salt
2 teaspoons cayenne pepper
Canola oil for frying
1 cup cornstarch
3 cups cauliflower florets
1 Combine the ketchup, sriracha, ginger, cilantro, rice wine vinegar, mayo, curry powder, cumin, salt, and cayenne in a medium bowl. Whisk together until smooth (any leftovers can be kept in the refrigerator for up to 5 days).
2 Preheat a fryer to 375°F or heat 1/2 inch of the oil in a skillet or large saucepan over high heat. Add the cornstarch to a medium mixing bowl for dredging.
3 Line a plate with paper towels and set aside. Dunk the cauliflower florets in the sauce, then dredge in the cornstarch, making sure that each piece is evenly coated in liquid and dry ingredients. Transfer to a sheet pan and repeat with the remaining florets.
4 Fry the florets immediately in small batches until golden brown, about 2 minutes, depending on their size. Remove from the fryer and transfer to the paper towel–lined plate to absorb any excess oil, then serve.
