Hello and welcome back to my kitchen. After my last visit to Yo! Sushi all I’ve been able to think about is how good their crispy cauliflower was! Rather than going back, I wanted to try recreating this dish so that I could bake it rather than fry it and also have as much as I want, when I want 😉 If you love the Spicy Pepper Cauliflower as much as I do, definitely give this recipe a go and try making it at home. I hope you enjoy!
1 Head of Cauliflower
1/2 Cup Plain Flour
1/2 Cup Sunflower Oil
1/2 – 1 Cup Soya Milk
Additional 1 Cup of Plain Flour for coating.
1/2 tsp Salt
1/4 tsp Fresh Cracked Pepper
1 tsp Garlic Powder
First of all, pre-heat your oven at 180°C. Then begin to prep the cauliflower into medium floret pieces. I find it easiest to cut off the main stalk and then follow the natural separation of the florets to get nice even pieces that don’t fall apart.
To make the batter, simply mix the flour and oil together and then gradually add the soya milk until you get the desired consistency. You will know it is the right consistency when you can dip your finger into the mixture and just about see your fingernail underneath. Use a whisk for this and stir well to avoid a lumpy mixture.
Next prep your baking tray by lining it with foil and adding some sunflower oil to the bottom so it doesn’t stick. The next part will involve battering the cauliflower. You can choose either of two methods to do this of which ever you find easiest. You will firstly need to flour the cauliflower and then dunk into the batter. You can do this by firstly flouring all of the cauliflower and then battering them or having a separate hand for flouring and battering to speed up the process. Just go with whatever you’re comfortable with. Make sure you thoroughly coat the cauliflower in flour to ensure the batter can stick to all the edges. Also make sure to remove any excess batter to avoid batter spreading all over your tray (unless you’re into that!).
Put them in the oven for 20 minutes and in the meantime you can prepare your coating. For the coating simply place all ingredients together in a large bowl and mix. During this time you could also prepare the garnishes. I like to cut my chilli and spring onion at an angle to create an authentic Japanese feel but this is your cauliflower so top however you would like!
Once the cauliflower have been cooking for 20 minutes, take out of the oven and place into the large mixing bowl. Gently mix the coating around the cauliflower and be very gentle as they could easily break. Once they are nicely coated, stick back onto the tray and add a little bit more oil on top of them if you like to get that crispy feel. A further 20 minutes should ensure they are thoroughly cooked and crispy.
Once they are done, take them out of the oven and serve! I find that this recipe serves 2 as either a starter or could be used as main dish for two when either accompanied with rice or noodles. This would go really nice paired with some simple vegetable fried rice. Please let me know if you try this recipe out and how it compares to the YO! Sushi dish it was inspired by. As always have a joyful and delicious time making this and will speak to you all soon!