Baked Cauliflower - Asian and Vegan
Here comes a wok recipe for a delicious side dish to an Asian dish, from my former Korean colleague. Baked cauliflower, Asian and vegan. I like this side dish without anything!
For 3-4 people expect with 100 g of wheat flour, about 1/4 packet of dry yeast (about 3 g), 50 g cornstarch, a little salt and sugar, 400 g of cauliflower florets and 1 L of neutral vegetable oil for frying (eg wok oil, but also goes another).
First you make the dough, mixing the flour, the cornstarch, the dry yeast, and a pinch of salt and sugar into a bowl and whisking it into a smooth dough with a good 125 ml of lukewarm water. Then cloth over the bowl and the dough for an hour to the side
set and let rest.
Meanwhile, you clean the cauliflower, so you get out well 400 g florets. Wash well and blanch in plenty of salted water for 2 minutes, then strain off a strainer and chill ice-cold.
Meanwhile, heat the oil in the wok until small bubbles on a wooden spoon handle, which you hold for the boiling sample in the oil, ascend. Now you pull the flower florets through the dough and bake them in the hot oil golden yellow.
They taste very good in a vegetable broth or as an accompaniment to Asian dishes and as I said, even without everything some may like them.
Should some dough remain, you can use it e.g. Make baking spaetzle. Simply swirl the dough through a spaetzle strainer into the still hot fat.
