The one thing that is distinct in unifying worlds is food. As a child I was always struck by how food always brought people together, even after a good family fight, a calm settled in and peace was made through a beautiful pasta or great outside barbeque dinner.
My point is that this is a huge part of me bringing people together in celebration of our differences and the pride we share in what we prepare for our guests with the intention of hospitality no holds barred. It is beautiful to see shows like Parts Unknown with Anthony Bourdain, or Jamie Oliver in a monastery teaching monks new cuisine, bringing such passion in my heart to see a culture open their doors to a stranger and the pride they have in the stories they share of food and life, enlightening. So shedding all borders I present a dish inspired by Guru India one of many restaurants featured at Taste of Edmonton which is a summer festival displaying local restaurants and their key dishes. This is where I tasted Guru India's sweet and spicy cauliflower, absolutely amazing.
My take on this dish is Sweet Chili Mango Cauliflower.
I hope you enjoy this Sweet Chili Mango Cauliflower as much as I enjoyed making it.Print
Sweet Chili Mango Cauliflower
- Prep Time: 45 minutes
- Total Time: 45 minutes
- 1 cup flour
- 1 tablespoon cornstarch
- 1 and ½ cups of ice cold water (selzer water optional)
- 1 pinch of salt
- 1 bundle of cauliflower
- 1 mango diced
- ½ cup sweet chili sauce
- 1 teaspoon soy sauce
- 1 teaspoon garam masala
- 1 stalk of green onion chopped
- 3 litres of canola oil
- Break up cauliflower into florets.
- Bring a medium pot of water to boil. Add a pinch of salt and put cauliflower in.
- Boil for about 10 minutes. Drain and allow to dry.
- In a bowl mix flour, cornstarch, water and salt till smooth and all lumps are blended out.
- In a deep pot bring oil to a temperature of 150°C.
- Place cauliflower into batter a few at a time to ensure they are coated well and place slowly into the hot oil.
- Cook till batter turns a nice golden brown.
- Scoop out onto a plate with some paper towel.
- In a sauce pan put diced mango, sweet chili sauce, soy sauce, garam masala.
- Toss in fried cauliflower and coat well.
- Serve in a dish and sprinkle with chopped green onion.
- Serving Size: 6 portions
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.