I’m really excited about this recipe for two reasons:
- It’s one of my least favourite vegetables and it doesn’t taste yucky
- I have an awesome giveaway for you today!!!!
Okay, so I think this is the only way you’re going to get me to eat cauliflower going forward. My inspiration for this recipe comes from our favourite Indian restaurant here in Toronto. They serve the most unbelievable food and we tend to go there at least once a month because I constantly have cravings for their naan bread.
What I love about Ambiyan Restaurant is that they serve traditional Indian foods which are made with classic ingredients as well as other items that have ingredient twists which lean towards indo/thai flavours. One in particular is their Gobi Pataka (firecracker cauliflower bites). If you are not a cauliflower fan, you will be when you taste this dish. Although their bites are lightly fried, they are not greasy and the sauce that they are coated in is simply divine.
When I created this recipe, I decided to give my cauliflower a flavour boost with all the Indian spices I had in my pantry. With these particular warm spices added to the sauce, I think you will agree that this dish is next level. I also decided to bake instead of fry the cauliflower to keep it on the healthier (aside from the sticky sauce).
I served this alongside quinoa one night and bulger the next. There were definitely no complaints about eating the leftovers because this tasted just as good the next day and the day after that. I love the crispy, spicy, sticky, and indulgent value in this dish.
That brings me to tell you about this giveaway on my instagram feed today. Ambiyan Restaurant now has two locations, one in Unionville, Markham and the new location in downtown Toronto. They are giving one lucky winner a $75 gift certificate to come and enjoy a wonderful culinary experience at either of their locations. I know that you are going to LOVE this place as much as I do. Head over to my instagram feed to enter. It’s quite easy. Just make sure to follow me @simplybeautifuleating and @ambiyanonyonge and tag a friend in the comment section. Good luck and happy eating!
- 1 head of cauliflower, cut into bite size florets
- 1 cup cassava flour (you can use all-purpose flour but I find that the cassava gives the cauliflower at light crispy taste when baked)
- 2 cups panko breadcrumbs
- 3 extra large eggs, beaten
- 2 tablespoons water
- sea salt
- Freshly ground black pepper
- cayenne pepper
- ½ cup barbecue sauce
- ¼ cup sweet thai chili sauce - i love this one
- ¼ cup ketchup
- 2 tablespoons maple syrup or honey
- 2 tablespoons hoisin sauce
- ½ cup brown sugar
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Juice of 2 limes or one lemon
- Optional garnishes: fresh chives and toasted sesame seeds
- Preheat oven to 375F.
- In a large bowl, combine flour and cauliflower, Toss until all the florets are fully coated.
- Set up your dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip flour coated cauliflower into the beaten eggs, then into panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt, pepper and a sprinkle of cayenne pepper.
- Bake until golden and crispy - about 25 minutes.
- While the cauliflower is baking, in a small saucepan over low heat, warm all the sauce ingredients stirring constantly until it comes to a slow boil. Remove the baked cauliflower and immediately toss into the sauce coating it evenly. Garnish with chives and sesame seeds if desired.