Black pepper cauliflower (黑胡椒素螃蟹 Hēi hújiāo sù pángxiè) by @woon.heng 😋 Who’d you share it with?
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Recipe (yields 3 servings)
1 head of medium-sized cauliflower, 500g
Batter: 125g all-purpose flour or plain flour, 3/4 cup water, 1 teaspoon salt, 1/2 teaspoon black pepper
1/2 tablespoon whole black peppercorn
1/2 tablespoon whole white peppercorn
2 large shallots (about 100g)
5 cloves garlic
1 red jalapenõ or 3 Thai chilies
a handful of curry leaves
2 tablespoons vegan butter
1 tablespoon oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons vegan ‘oyster’ sauce (check my website for recipe: look for ‘Vegan Stir-Fry Sauce’)
2 teaspoons sugar
To prepare the cauliflower, mix the batter ingredients in a large mixing bowl until well combined. Then, coat florets with the batter and air-fry in a preheated air-fryer for 8-10 minutes until golden brown. For other ways to prep the cauliflower, please check my website.
Toast peppercorns for 30-45 seconds in a heated non-stick pan and grind into tiny bits.
To make the black pepper sauce, add a tablespoon of oil in a preheated non-stick pan, then sauté shallots until translucent, and continue to cook the garlic until fragrant. Add the butter and let it melt, then add chilies, curry leaves, and crushed peppercorns. Stir until well combined and season Add the cauliflower florets and toss until well combined. Serve warm.