Wendy’s Singapore Cauliflower (V, GF Options)

• Making The Batter
• Whisk starches, flour, salt, pepper and garlic in a large bowl. Add water and mix with a spoon until a batter is formed. The batter needs to be thick enough to completely coat the back of the spoon, but not to thick, so it won’t coat the cauliflower.

Frying Cauliflower

• While the oil is heating prepare your batter your cauliflower. Heat cooking oil 350°F

Double Tap Method

• Double tapping is a method of deep-frying food at two different temperatures. The first fry, at the lower temperature, focuses on cooking the food. The second fry makes the exterior super crispy, crunchy and less oily.

Breading The Cauliflower

• Put all the cauliflower into the batter. Mix well, making sure that each piece is thoroughly coated. Drain off excess batter. To help with the dipping process, I used 2 forks instead of my hands.

1st Fry

• Remove the breaded cauliflower from the refrigerator and put into the hot oil. Fry until a light golden beige in color. Because the cauliflower was braised, you don’t have to worry about the interior being undercooked. Once a light golden beige color has been achieved, remove from oil and drain. Allow to cool.

Vegetables

• Heat wok to medium high heat. Add a splash of oil to the wok and when hot sauté red chili peppers for 15 seconds. Add ginger for 30 seconds. Then add garlic and cook for 60 seconds. Add cubed onions with a generous pinch of salt and cook for 2 minutes.
• Add green beans and broccoli. Cook for 2-3 minutes. finally, add pineapple chunks and cook for approximately 30 seconds. Remove all the vegetables from wok and set aside. Do not wash or rinse wok.

Blooming the curry

• On medium low heat, add 1 tbsp of oil to the wok and immediately add the Wendy's Singapore Curry Mix, vegetarian oyster sauce and pineapple juice sauté for 2-3 minutes. Stir continuously. As the curry powder blooms becomes fragrant and darker in color. Be careful not to burn it as this will make the curry bitter. If you burn it, wash your wok and start the blooming process of the curry mix again.
• While blooming the curry powder, give the cauliflower its second flash fry.

2nd Fry

• Increase temperature of oil to 375°F. Refry the cauliflower bites for 60-90 seconds only. They should be a deep golden brown. Remove from hot oil. Drain for 30 seconds. This will be added directly into the wok.

Putting It All Together

• Increase wok to medium heat, and add the double tapped cauliflower, and sautéed vegetables and pineapple back into the wok. Stir well to coat the entire contents of the work with the curry sauce. 30-60 seconds. Add cherry tomatoes, green onions, drizzle with sesame oil and sprinkle with sesame seeds toss once or twice. The residual heat will warm the tomatoes. Remove from heat and serve immediately.