Asian Cauliflower with Crispy & Spicy Shallots

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I'm not going to lie: this one has a bit of prep. But it's worth it! When I first started doing cauliflower stir-fry, I was not so enthusiastic about the lack of crunch, so I added the shallots. They're a fun addition and give the dish just what it needs in the way of a crunchy, spicy topping. The crispy shallots are pretty much the star of the show, but the cauliflower, paired with Asian flavors like ginger and soy sauce, is pretty awesome, too.

Basically, for the crispy shallot addition, you're going to just slice the shallots (think of making onion rings), coat them in Sriracha, and then dust them with flour. After that, just fry the shallots in some peanut oil. When they get crispy and brown, scoop them out and then re-use the pan and the remaining oil to fry up the cauliflower. It's a straightforward, simple recipe, but it does take some preparation, particularly when it comes to cutting up the veggies. Still, if you enjoy stir-fry, this recipe should be a nice new twist.

Servings: 4
Level: Intermediate
Cooking/Prep Time: One Hour+


Ingredients

 White Rice, cooked, about 3 cups
Cauliflower, 1 large head, cut into small florets
Peanut oil, about 7 tablespoons
Soy Sauce, 1/4 cup+
Garlic, 3 cloves, sliced
Ginger, powdered, 1-2 teaspoons
Green Onion (scallions), one bunch, chopped (leave a tablespoon or two aside for garnish, if desired)
Shallots, 1 large, sliced and separated into rings
Sriracha, 2-3 tablespoons
Flour 1/4 - 1/2 cup


Steps
  • Coat the shallot rings in Sriracha, then cover with flour. It might be handy to take the shallot rings out of the flour with a slotted spoon, as the shallots tend to be quite small.

  • Heat about 7 tablespoons of peanut oil in a frying pan. Make sure oil is hot! Quickly fry up the shallots until they are brown and crispy, watching them carefully. They're small and will burn fast. 
  • Scoop out the shallots, place them on a paper towel covered dish, and turn off heat. Do not drain oil from the pan. 
  • When ready, turn heat back on and add cauliflower florets and sliced garlic to remaining peanut oil. Cook on med-high heat until cauliflower is tender and slightly browned, about 10-12 mins.

  • Add 1/4 cup soy sauce, ginger to taste (about a teaspoon or two), and green onions. Cook for another 5 mins. or until your preferred level of tenderness on cauliflower is achieved.
  • Hit the cauliflower mixture with a little more soy sauce, stir, and remove from heat.
  • On a plate or shallow bowl, place white rice (about 3/4 cup per person), cauliflower, a little bit more soy sauce if desired, crispy shallots, and green onion garnish. Serve and Enjoy!

Tips:
  1. You can also use fresh ginger in this recipe, if desired.
  2. Make sure the oil is hot enough when frying the shallots. When testing this recipe once in the early stages, my oil was not hot enough and the shallots turned out a bit rubbery. Likewise, you don't want it too hot because the shallots burn fast. I would suggest med-high heat and watching them constantly.
  3. The reason I turn off the heat between the shallot frying and the addition of the cauliflower is because one time I didn't, and the oil was way too hot for the cauliflower. It splattered everywhere, making a mess!
  4. I use a spider strainer to remove the shallots.  They're quite handy! Here is a link to one on Amazon: https://www.amazon.com/Asian-Kitchen-Stainless-Strainer-Natural/dp/B000PKQ3YW/ref=sr_1_12?ie=UTF8&qid=1500052234&sr=8-12&keywords=basket+strainer

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