Bang Bang Cauliflower: A Flavour EXPLOSION in Every Bite!

[@AuntieRachelsChaoticKitchen]

Gochujang & Tamarind Stir Fry Sauce: kzbin.info/www/bejne/kKnUdZSXoJlljMU Recipe notes and tips: - No Just Egg/Oggs? Make a thin batter with flour and water. Use gluten free flour for an even lighter texture - If you also end up adding too much water to your sauce, don’t worry! Simply put the sauce in a pan, stir in some cornstarch slurry (cornstarch + cold water) and bring to a medium high heat. This will activate the gelling in the cornstarch and thicken the sauce - To get long-lasting crunch on the cauliflower; double dip with egg and panko. I think that will stop the steam from softening the crumb coating - For the absolute best results; deep fry, then reheat in the air fryer. Heating in the air fryer makes the food expel loads of oil! If I ever order fries from the takeaway, they’re usually cold by the time they arrive so I stick them in the air fryer. Once they’re done, I have to blot them on paper towel because of the amount of oil that’s released - These days, I see panko on supermarket on high street supermarket shelves, but you’ll most likely find it much cheaper in Chinese supermarkets

[@totvegancruelty-free3843]

Yummy!!!! And you have a beautiful voice!

[@AuntieRachelsChaoticKitchen]

Aw, thank you! ❤️

[@daemonchild1977]

Love this. Your enjoyment of both the process and the end result is thrilling. Thanks Rachel. 🫶🏾

[@AuntieRachelsChaoticKitchen]

You are so welcome!

[@dmagik8]

this looks super delicious. You still mad fine!

[@pauldesjardins1060]

Looks really yummy!!! For those who are allergic to peanuts, I would recommend using almond butter. You're getting good at this now!!

[@AuntieRachelsChaoticKitchen]

Great shout! Cashew butter would also work well

[@hdhdu7634]

I always order this too! Can't wait to try this out this weekend, always love seeing updates from you🥰 have a good one Rach x

[@punnymoney3692]

Awesome recipe!! I would totally love to try and cook this :) Thanks Rachel :D

[@AuntieRachelsChaoticKitchen]

Let me know if you do!

[@RaysLaughsAndLyrics]

At 3:07..3:08 on the videoLooks like you took the precaution of keeping the "Milkman" from peeking at the EXPLOSION dish until it was completed. No need to have someone looking over your shoulder when prepping a lovely meal. Out of the park homerun on this tasty, delectable delight. Thanks for sharing Rachel. Sending you all the best in prosperity and good health👍

[@doha5634]

I lived in Qatar for a few years and I ate at Wagamama from time to time. You are right, big price and small portion. I'll have to try this recipe one day. 😊

[@nickymorgan112]

Enjoying all the way from New Zealand.. Hav u tried any New Zealand recipes?..

[@AuntieRachelsChaoticKitchen]

Hello! I haven't, is there anything you can suggest for me to try?

[@nickymorgan112]

@@AuntieRachelsChaoticKitchen I would recommend a Rewena Bread and possibly a Mainese Salad?.. May not be your cup of tea but definitely worth a try!..

[@AuntieRachelsChaoticKitchen]

The Rewena Bread sounds fascinating! I'm definitely going to try it out in the late Spring. It's really cold in the house at the moment, so I'd need to do the 3 day fermentation on the potatoes, and I'm mentally really scattered at the moment and I'll end up forgetting to feed it. The salad, less so. Funnily enough, I was thinking about mixed frozen veg this evening as I was doing peas and corn for my dinner. I struggle with the mixed ones because the texture can be a bit weird (I'm thinking peppers and carrots in the UK bags). The beetroot in a potato salad might be worth a try though, and maybe do roast/sautéed veg? I'll be thinking on that for the next few months, thanks so much for your suggestions!

[@nickymorgan112]

@@AuntieRachelsChaoticKitchen Happy to be of service Auntie.. The pleasure is all yours! lol.. Congrats on 3K subs!!!

[@AuntieRachelsChaoticKitchen]

Thank you very much! It was a lovely sight to wake up to this morning 😊

[@elsjeprins3335]

Hate brassicas but these are brilliant!

[@josiahalcorne]

I'm sure the stalk came out every bit as good as the florets. That's always my favorite part.

[@AuntieRachelsChaoticKitchen]

I always eat broccoli stalk, but sometimes cauliflower is really tough so I've never bothered in the past. That's going to change now though!

[@jrwbergson3942]

Higher heat with a touch more oil is always going to give you more colour. I make tahini cauliflower at work all the time and I've found it works a lot better cooking it between 200-220c. It also means you have a better chance of keeping some of the crunch. I love that fact you kept the stalk - a lot of flavour in there!

[@AuntieRachelsChaoticKitchen]

I find that too high high on mine (patches go really dark, while most is really pale still). At some point, I need to spend a couple of hours figuring it out

[@jrwbergson3942]

Completely understand. I've never used an air fryer but ovens are different and can't be trusted when following recipes. It will be interesting to see another video if you find the colour and texture you're looking for@@AuntieRachelsChaoticKitchen

[@jean-marcfraisse7191]

Seems delicious! 👏Will definitely give it a try 😋 From experience with oven baking what's usually pan fried or deep fried: you'd most probably just need a thinner oil mist, thus a tighter spray nozzle. This thinner oil mist would coat the food more evenly without making it greasy. Also, water does actually make food turn golden brown. Maillard reaction here: proteins + lipids + water + high temperatures = magic flavours + texture 😂😁 Deep fried food releases water very quickly (due to the sudden, high temperature increase), and that's why the oil bath bubbles up more vigorously when you put the food into it, and less by the end of the process. Steam does for sure bubble up out of the oil bath, but as the oil naturally repels water, if sort of constrains it at the surface of the food for some (short) time, long enough to prevent the crust from getting too dry too quickly, enabling that beautiful Maillard reaction. That's also why deep frying for too long burns the crust less quickly than oven baking, for the same duration and same temperature. In the oven/air fryer, the hot air flow tends to blow the steam away from the surface of the food and cook/dessicate it quickly, so you can't really count on the cauliflower's moisture to help there as it is kind of trapped into the formed crust - same reason why bakers use steam or a bowl of water when baking breads like baguettes or any bread that is supposed to have a very crunchy though no dark brown, hard to chew crust, the dough's moisture being trapped inside too when the outer crust forms. What I would thus try, as you can't easily put a little bowl of water right into your air fryer, is to first spray the very thin oil mist around the bits, then some similary thin water mist - not too much though, you don't want to soak them 😅 Also, as the panko is very dry itself, you could maybe try (at the same time, for comparison?) to first water spray slightly, then oil spray the bits. Would be an interesting experiment 🙂 Other possibility: the batter could also be made thinner, with more water and possibly very cold - think of the Japanese tempura: very thin batter, very very cold, so that the thermal shock releases a lot of steam over long enough before drying the crust. But tempura batter is really meant to be deep fried, sa it is really thin. I don't know if this would work in the over/air fryer... Would probably drip off the bits before it is even starting cooking... 🤔😥