Chef Jason Thananant visits Good Day to make one of the dishes off Al Biernat's new vegan menu. The tempura-battered cauliflower florets are tossed with a Thai sweet chili sauce and sriracha.
1 head of cauliflower
2 cups of tempura flour
1 and 1/4 cup of water
4-6 cups of frying oil
1/4 cup of Thai sweet chili sauce
1-2 tablespoons of Sriracha
2 stalks of green onion, chopped
1 teaspoon of sesame seeds
2 mixing bowls
Heat oil on high to 400 degrees. While heating the oil, wash and clean your cauliflower then pat dry with paper towel or dish towel. Using a knife, or your hands, break cauliflower into bite-size pieces. Set aside.
With a whisk, mix tempura flour with water in a mixing bowl. Mix batter until nice and smooth. If desired, add more water for a thinner batter. Set aside.
Once the oil is hot, mix your cauliflower with the tempura batter. Coat thoroughly. Once coated, shake off excess batter right before you add the cauliflower to the hot oil. Fry for 3-4 minutes, or until golden brown. Once browned, remove with your tongs and stainer. Letting the excessive oil drip off back into the oil.
Add cooked cauliflower to a clean mixing bowl. Add your Thai Sweet Chili Sauce and Sriracha. Using the tongs mix completely. Once mixed, place in a serving bowl with all the sauce. Garnish with fresh green onion and sesame seeds. Serve while hot. Enjoy!