Follow these steps for perfect results
Cauliflower
cut into small pieces
Green Onion
chopped
Garlic
minced
Green Chilli
minced
Ginger
minced
Corn Flour
Water
Tomato Puree
Soy Sauce
Tomato Ketchup
Red Chilli Sauce
Oil
Sunflower Oil
Steam the cauliflower for 3-4 minutes until half-cooked.
In a mixing bowl, combine corn flour, soy sauce, tomato ketchup, chilli sauce, tomato puree, and water.
Heat oil in a pan and sauté ginger, garlic, green chillies, and green onions for a few seconds.
Add the corn flour mixture to the pan and cook until thickened.
Turn off the heat and add the steamed cauliflower to the sauce, mixing well.
Spread the mixture in a baking tray.
Preheat oven to 200°C (392°F) for 10-12 minutes.
Bake for 12-15 minutes until golden brown.
Garnish with green onions and green chillies and serve hot.
Expert advice for the best results
Adjust the amount of chilli sauce to your preferred spice level.
Ensure cauliflower is only half-cooked when steaming to maintain texture after baking.
Everything you need to know before you start
20 mins
Can be made ahead and baked just before serving.
Garnish with fresh green onions and a sprinkle of sesame seeds.
Serve hot with vegetable hakka noodles.
Serve as a side dish with fried rice.
Complements the spiciness.
Discover the story behind this recipe
Popular street food in India, adapted from Chinese cuisine.
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