By Michael Kim
Like anything from a cheap take-out place, food truck or busy street stand, Cauliflower 65 is satisfying, quick and kicky. This is something we like to stand over in the kitchen and eat right off of greasy paper towels.
Mix together in a large bowl:
5 tablespoons of “chili chicken” or “chicken 65” spice mix
1 tablespoon of cornstarch
2 beaten eggs
Prepare the produce:
1 head of cauliflower, rinsed and cut into medium-sized florets
2 green chilies, trimmed and sliced lengthwise
Pile of a dozen or so curry leaves
Drop the cauliflower florets into the spice batter and stir to coat. Then heat a frying pan with about an inch-and-a-half of canola or corn oil. I use a fryum (a kind of papadum) to test the temperature: if it puffs up quickly, you’re ready to fry. This usually takes 2 or 3 batches to cook, turning them halfway through. Drain them on a plate with a layer of newsprint covered with paper towels.
Reduce the heat and get your splatter screen ready. Now drop the curry leaves and sliced chilies into the hot oil. After the drama, it takes less than 30 seconds for them to get crisp. Scoop them out and toss them, dripping yummy oil, over the cauliflower. Dash a bit of salt over everything, and get ready because this will disappear faster than a Maserati around a corner.