Our favorite chinese restaurant serves a dish made of deep-fried pork chops and goes by the name salt and pepper pork chops. It is finished with a mix of scallions, chiles, garlic and vinegar. It is my husbands favorite…. I love my husband and I want him around for a long time, so I came up with a healthier vegan version that has all the flavors of the original dish, without the guilt. I am always trying to lure him to the vegan side with my veggie creations and this certainly was an attempt…
With all the cauliflower recipes out there, I went and created another one. You will thank me later….
Ingredients
- 1 cup of chickpea flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp turmeric
- 1 tsp salt
- 1/4 tsp pepper
- 1 medium cauliflower
- 12 scallions
- 1-2 serrano peppers
- 3 garlic cloves
- 1 tbsp canola oil
- 1 tsp soy sauce
- 1 tsp seasoned rice vinegar
Preparation
Step 1 – heat oven to 450 degrees, line a baking sheet with parchment paper and brush with oil. Combine chickpea flour, garlic powder, onion powder, salt, pepper and turmeric in a bowl. Add water and use a whisk to mix batter until very smooth, set aside.
Step 2 – cut the cauliflower into medium size florets, dip each one into the batter and shake off excess, place onto the parchment lined baking sheet and roast in the oven for 30 – 40 minutes or until golden brown and charred in some spots.
Step 3 – meanwhile chop the scallions, slice the serrano and use a zester to grate the garlic cloves. Heat 1 tbsp oil in a small pan, add the scallions and cook until soft, add the garlic and cook another 2 min, add the serrano, cook another 4 minutes. Finally stir in the soy sauce and vinegar.
Step 4 – take the cauliflower out of the oven, toss with the scallion mixture, add salt and pepper to taste. Serve immediately. Enjoy!
LemonVinaigrette 