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Parve
Easy
1 Hour
Diets 
This spicy addition is great as an opener served with dips or as a side dish for dinner.
2–3 heads cauliflower, cut into florets
Glicks Flour, for coating
oil, such as Gefen Canola Oil, for frying
oil, such as Gefen Canola Oil, for sautéing
2–3 cloves garlic, chopped
2–3 Thai chili peppers
pinch fresh ginger, chopped
3/4 cup sugar
1/2 cup white wine, such as Tuscanini White Cooking Wine
1/8 cup Tuscanini Apple Cider Vinegar
3 cups water
1/8 cup chopped scallions, for garnish
Heat oil in a large pan. Sauté garlic, chili peppers, and ginger.
Add sugar to caramelize. Deglaze with wine and vinegar. Add water and reduce by one third.
To prepare cauliflower, dredge florets in flour, then fry until golden brown.
Toss cauliflower in sauce and garnish with scallions.
Photography by Miriam (Pascal) Cohen
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