Bright white cauliflower florets are used in making a plethora of soups, appetizers and mains. The equally dense and nutritious stem is often discarded as our imagination runs short on how best it can be blended, blanched or fried to create an array of savoury delights. Now you can worry less and waste nothing as Chef Vaibhav Arora from Renaissance Ahmedabad shares this recipe of Chilli Garlic Cauliflower Stems.
300 gms cauliflower stems
10 gms cornflower
Salt and pepper to taste
30 ml light soy sauce
10 gms red chilli sauce
100 ml oil
30 gms onions
20 gms of ginger and garlic
A few sprigs of spring onions
- Clean the cauliflower stem and cut them into equal sizes. Blanche for a minute.
- Marinate the blanched stems with salt and pepper and then sprinkle the corn flower.
- Deep fry the stems till crispy.
- In another pan, add oil, chopped onion, garlic, ginger and sauté. Add chilli sauce and soy sauce and mix. Next toss in the fried cauliflower stems and garnish with spring onions.
Serve with jasmine rice.