The library’s head chef, Rachel Bennett, serves up a recipe of fried cauliflower with Asian flavors.
It’s the most popular starter at St. Pete’s restaurant.
Burn cauliflower
ingredients
- 2 heads of cauliflower
- 1 bunch of spring onions
- 1/2 cup of your favorite Thai-Chile sauce
- 1 tablespoon of fried garlic
- 1 tablespoon togarashi
- 1 tablespoon of black and white sesame seeds
- 4.5 cups of vegetable oil
- 2 cups seasoned flour
- 1 tablespoon each of salt and pepper
Sambal ginger aioli
ingredients
- 1 cup of mayonnaise
- 1/4 cup chili sauce
- 1 teaspoon of chopped ginger
- 1/4 cup chopped coriander
- 3 tablespoons of lime juice
Directions:
- Cut off the florets from the cauliflower; toss them in 1/2 cup of vegetable oil and salt and pepper.
- Place the cauliflower on a baking sheet and cover with aluminum foil.
- Bake at 350 degrees for 30 minutes until the cauliflower is tender.
- Let the cauliflower cool completely.
- After cooling, add the remaining four cups of oil to a cast iron pan or large saucepan and turn the heat to medium.
- Turn the cooled cauliflower in the seasoned flour.
- As soon as the oil is hot, add the cauliflower to the oil and fry until golden brown.
- Swirl in oil to make sure it cooks evenly.
- Remove the cooked cauliflower from the oil and place in a bowl.
- Pan the cauliflower in the Thai-chile sauce, fried garlic, togarashi, black and white sesame seeds and spring onions.
- Serve with the sauce either on the side or under the cauliflower.
- Garnish with 2 lime wedges.
For the aioli, put all the ingredients in a bowl and mix well.
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