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RECIPE
13 INGREDIENTS9 STEPS30MIN

Sweet Fire Fried Cauliflower

4.3
13 Ratings
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Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
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Sweet Fire Cauliflower is a plant-based twist inspired by Chinese takeout. It's a bit sweet, a bit spicy and a healthy alternative to regular takeout.

30MIN

Total Time
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2 Tbsp
Crushed Red Pepper Flakes
3 cloves
Garlic , thinly sliced
1
Shallot , finely sliced
2 1/2 cups
Brown Sugar
2 cups
1 Tbsp
Thinly Sliced  Scallions
4
Chile de Arbol
1
Red Jalapeño Pepper
1 pinch
as needed
Frying Oil
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Nutrition Per Serving
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CALORIES
1158
FAT
0.4 g
PROTEIN
3.2 g
CARBS
291.9 g

Directions

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Step 1
Thinly slice the Frying Oil (as needed) and fry in a deep fryer or large pot with Shallot (1) at 350 degrees F (180 degrees C) until golden brown. Remove and let dry on a paper towel-lined plate.
Step 2
Prepare the Garlic (3 clove) and fry until golden in the same oil. Remove and place the toasted garlic on a paper towel-lined plate.
Step 3
Combine Crushed Red Pepper Flakes (2 tablespoon), toasted garlic, fried shallots, and Brown Sugar (2 1/2 cup) in a mixing bowl and toss well. Place the chili sugar mixture into a room temperature heavy-bottomed pot or pan.
Step 4
Cook over medium-high heat with a wooden spoon until sugar begins to caramelize. DO NOT USE YOUR HAND TO TOUCH SUGAR! It will leave a bad burn.
Step 5
When sugar takes on a “granola” like look and feel remove from fire immediately onto a paper lined plate and allow to cool at room temperature, never refrigerate.
Step 6
Thinly slice the Red Jalapeño Pepper (1). Deseed if you want less spice.
Step 7
Fry Cauliflower (2 cup) and Chile de Arbol (4) in a deep fryer or large pot with frying oil at 350 degrees F (180 degrees C). Fry until cauliflower is honey-brown and drain well.
Step 8
Once golden brown, place the cauliflowers and chili de arbol into a bowl lined with paper towels and pat dry.
Step 9
Sprinkle in the chili sugar mix. Barely warm until slightly melted and fragrant. Add the Scallion (1 tablespoon), Fresh Cilantro (1 pinch), and Italian Flat-Leaf Parsley (1 pinch). Season with Salt (1 pinch) and Ground Black Pepper (1 pinch). Gently toss together. Plate and serve.

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Nutrition Per Serving
Calories
1158
% Daily Value*
Fat
0.4 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
291.9 g
106%
Fiber
2.9 g
10%
Sugars
278.6 g
--
Protein
3.2 g
6%
Sodium
36.2 mg
2%
Vitamin D
--
--
Calcium
48.9 mg
4%
Iron
0.9 mg
5%
Potassium
430.5 mg
9%
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