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Lasooni Cauliflower Recipe

Name: NEW AMAYA REAL INDIAN FOODs Lasooni Cauliflower Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg cauliflower florets (bite-size); 1 cups all-purpose flour (maida); 0.5 cups cornstarch; 2 tbs rice flour (optional, for extra crisp); 2 tsp black pepper (freshly ground); 1 tsp salt; 1 tsp garlic powder; 1 tbs ginger-garlic paste; 3 tbs water (cold, to make batter); 1 each egg (optional for richer batter); 800 ml vegetable oil (for deep frying); 10 cloves garlic cloves (minced); 2 tbs unsalted butter; 1 tbs vegetable oil; 1 tbs soy sauce; 2 tbs tomato ketchup; 1 tsp red chili sauce (or sriracha); 1 tsp vinegar (white or rice); 1 tsp honey (or sugar); 2 tbs water; 1 tsp cornstarch slurry (cornstarch + water); 0.25 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 cups fresh cilantro (coriander) leaves (chopped); 2 stalks spring onions (thinly sliced, optional); 1 each lemon (optional, wedges to serve)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time50m

Serves4

Battered with black pepper, homemade sauce , salt and deep fried, Tossed in Homemade sauces and Cilantro

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Ingredients

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Cauliflower & Batter

2.2 lb (1 kg) cauliflower florets (bite-size)

1 cups all-purpose flour (maida)

1/2 cups Cornstarch

2 tbs rice flour (optional, for extra crisp)

2 tsp black pepper (freshly ground)

1 tsp Celtic sea salt

1 tsp Watkins garlic powder

1 tbs ginger-garlic paste

3 tbs water (cold, to make batter)

1 each egg (optional for richer batter)

3 3/8 cup (800 ml) vegetable oil (for deep frying)

Lasooni (Garlic) Sauce

10 cloves garlic cloves (minced)

2 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 tbs Aged soy sauce

2 tbs tomato ketchup

1 tsp red chili sauce (or sriracha)

1 tsp vinegar (white or rice)

1 tsp honey (or sugar)

2 tbs water

1 tsp cornstarch slurry (cornstarch + water)

1/4 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Finishing & Garnish

1/2 cups fresh cilantro (coriander) leaves (chopped)

2 stalks spring onions (thinly sliced, optional)

1 each lemon (optional, wedges to serve)

Method

Cauliflower & Batter

Prepare cauliflower

Wash and dry the cauliflower. Cut into bite-size florets, trimming stems so pieces are roughly uniform for even frying.

Parboil (optional)

Optional: Bring a pot of salted water to a boil and blanch florets for 2 minutes, then drain and pat dry. This reduces frying time and ensures tenderness.

Make batter

In a large bowl combine all-purpose flour, cornstarch, rice flour (if using), black pepper, salt, garlic powder and ginger-garlic paste. If using an egg, beat it lightly and add. Gradually add cold water, whisking to form a thick, smooth batter that coats the back of a spoon. Batter should be thick but pourable—adjust water or extra flour as needed.

Heat oil

Pour oil into a deep heavy-bottomed pot to a depth of about 4–5 cm (2 inches). Heat oil over medium-high heat until it reaches 180°C (350°F) or a small piece of batter sizzles and rises to the surface immediately.

Coat and fry

Working in batches to avoid crowding, dip each floret into the batter to fully coat, letting excess drip off. Gently lower into hot oil. Fry until golden brown and crisp, about 3–5 minutes per batch depending on size. Use a slotted spoon to transfer fried florets to a wire rack or paper towels to drain. Keep warm in a low oven (100°C/210°F) if desired while frying remaining batches.

Lasooni (Garlic) Sauce

Prepare garlic

Peel and mince the garlic finely so it will release maximum flavor when sautéed.

Cook sauce base

In a wide skillet or wok, heat 1 tablespoon vegetable oil and 2 tablespoons butter over medium heat. Add minced garlic and sauté gently until fragrant and just turning golden (about 1–1½ minutes). Do not burn the garlic.

Add sauces

Reduce heat to medium-low. Add soy sauce, tomato ketchup, red chili sauce, vinegar and honey (or sugar) to the garlic; stir to combine. Add 2 tablespoons water to loosen the mixture.

Thicken and season

Stir in the cornstarch slurry (1 tsp cornstarch mixed with about 1 tsp water). Cook for 30–60 seconds until the sauce thickens slightly and becomes glossy. Taste and adjust salt and black pepper. Keep the sauce warm on very low heat.

Assemble & Garnish

Combine

Add the hot fried cauliflower to the skillet with the lasooni sauce. Toss quickly and gently using two spoons or tongs to coat each piece evenly, cooking together for 30–60 seconds so the sauce clings to the cauliflower but does not become soggy.

Garnish

Turn off heat. Sprinkle chopped cilantro and sliced spring onions over the coated cauliflower. Give a final gentle toss. If desired, squeeze a little lemon juice over the top for brightness.

Serve

Transfer to a serving platter and serve immediately while hot and crispy. Accompany with extra lemon wedges or a cooling yogurt dip if desired.