(Preparation Time: 25 minutes | Cooking Time: 20 minutes | Servings: 4-5)

Ingredients :

3 green onions, green part thinly chopped, white part minced
1 medium head cauliflower, chop into 1-inch florets
2-6 chopped dried pasilla or any other hot chiles
1 tsp grated fresh ginger root
½ tsp grated orange zest
120 g all-purpose flour
3 tbsp vegetable broth
3 minced garlic cloves
960 g hot cooked rice
60 ml orange juice
1 tsp baking powder
2 tsp cornstarch
2 tbsp rice vinegar
2 tbsp canola oil
2 tsp sesame oil
180 ml club soda
120 g cornstarch
3 tbsp soy sauce
3 tbsp sugar
1 tsp salt

Directions :

1. Preheat the air fryer to 205 °C.
2. Mix the baking powder, salt, cornstarch, and flour. Add club soda and stir until blended (batter should be thin).
3. Toss the florets in the batter and then place them on a wire rack set atop a baking sheet. Allow sitting for about 5 minutes. Working in batches, transfer the cauliflower onto a greased tray in the basket. Cook for 10 to 12 minutes until tender and golden brown.
4. In the meantime, whisk together sesame oil, rice vinegar, vegetable broth, soy sauce, sugar, and orange. Add
cornstarch and whisk until smooth.
5. Over medium-high heat, heat canola oil in a saucepan. Place in the chiles and then cook while stirring for 1 to 2 minutes until fragrant.
6. Pour in ginger, garlic, orange zest, and the white part of the onions. Cook for 1 minute until fragrant.
7. Add the orange juice mixture and stir. Transfer to a saucepan. Heat to boiling and then cook while stirring for 2 to 4 minutes.
8. Place the cauliflower into the sauce and then toss to coat. Serve along with rice. Drizzle with thinly chopped green onions.
Nutritional values:
Calories: 528
Carbohydrates: 97g
Fat: 11g
Saturated Fat: 1g
Sodium: 1614mg
Fiber: 5g
Protein: 11g