Fried Cauliflower with Curry Tomato Sauce

    Cauliflower is a very bland vegetable so,it needs a little push.  This recipe is a variation of the classic Indian dish Gobi Manchurian.

     This is an excellent dish for folks who suffer with inflammatory diseases like Arthritis, Gout, etc.  If you do, I suggest you replace the red tomatoes with the orange variety which have less acid..  Just cut, deseed and, saute with all the other ingredients.    

     It's an satisfying vegetarian main course or, use it as an interesting side to kick up a mild chicken entree.  I ignited the sauce with crushed red pepper seed and, lots of fresh garlic but, you can tone it down to your own taste.   Please adjust the spices to your liking; my recipes are guidelines therefore, I hope to inspire the creative chef within you.      It is best to make this sauce one day ahead of time so all the spices and, herbs can blend.  

     

     Start by breaking one medium head of cauliflower in flowerettes.  Blanch in boiling salted water for about 2-3 minutes.  Remove and, place in a pasta strainer.

Make your sauce:

     Olive oil 

1   Cup chopped yellow onion

1/2  chopped garlic bulb

1   Tablespoon sweet Hungarian paprika

1   Tablespoon ground Tumeric

2   Tablespoon prepared curry powder

     Sprinkle of crushed red pepper flakes

1    Can sliced stewed tomatoes (14oz.)

1    Can of water

1   Cup julienned fresh sweet basil

1   Cup chopped green onion or scallion

    

     Salt & Pepper to taste

Sweat the onions in olive oil when they appear soft add garlic, tumeric, curry, red pepper flakes, paprika.  Continue to simmer for another 10 minutes.

Add stewed tomatoes and, fill the empty can with water and, add to sauce.

Simmer on low heat for 30 minutes stirring constantly.  

Add green onions and, basil when sauce is done.  Salt and, pepper to taste.

While the sauce is simmering whisk up the batter.  Depending on the type of flour you choose , adjust the amount of water.  Combine dry ingredients first:

1    Tablespoon Chilli powder

1    Tablespoon Tumeric

1    Tablespoon Garlic powder

1    Tablespoon dried oregano

1    Cup flour  (I used whole wheat)

1/2  Teaspoon baking soda

1/2  Teaspoon baking powder

       Salt & Pepper

Whisk all dry ingredients then add:

1    Raw egg

1  1/2 Cup of water

Heat deep frying pan or large cast iron pan with 1/2" canola oil.  Test oil with a small amount of batter.  It should sizzle and, fry.

Dredge cauliflower in batter and, slowly dip into hot oil.   Keep turning flowerettes until all sides are dark brown.

Serve with sauce on side or on top of cauliflower.