Crispy Pineapple Sambal Cauliflower
PrintIngredients
Pineapple Sambal Sauce:
¾ cup sugar
½ cup apple cider vinegar
1 Tbsp minced garlic
1 Tbsp fresh ginger juice
2½ Tbsp Sambal
1 cup freshly grated pineapple
Crispy Batter:
1 Medium cauliflower crown, broken down into flowerets
1¼ cup Corn Starch
1 cup Filtered Water
¼ cup pastry flour
½ tsp Baking Soda
1 tsp Sea Salt
1 Tbsp Fresh Lemon Juice
1 Tbsp Neutral Flavor Oil
1 tsp Dark Sesame Oil
2 additional Tbsp pastry flour (save for tossing)
Oil for deep frying
Instructions
Sauce: over med. heat in a non reactive sauce pot bring to simmer and reduce by half. Once reduced mix in a slurry of 1 tsp corn starch mixed with 2 Tbsp water Stirring occasionally simmer for 10-15 min till liquid coats the back of a spoon. Cool and store in a heat safe glass container.
Batter: Once cauliflower is coated in batter sprinkle additional 2 table of pastry flour over the top of batter coated cauliflower and gently toss one last time before deep frying. 
Preheat oil to 345° F no higher. Deepfry in batches, remember to allow oil to come back up to temperature between batches, takes roughly 4 min to come back up to temp. Carefully drop batter coated cauliflower in to the hot oil one by one, depending on the size of your fryer don't exceed 7 flowerets in the oil at a time, allow cauliflower to fry for 4 min. Using a spiders strainer or tongs carefully remove fried cauliflower shaking off any excess oil and let drain on a wire rack or on a layer of paper towels while you increase the temperature of the oil for the second fry.
Bring the oil up to 375° F. Once oil is at temperature add your cauliflower back to the oil and fry a second time for 2-3 minutes. 
Don't worry these will not be greasy. Remove crispy golden cauliflower from oil and add to a heat proof mixing bowl. Toss cauliflower with 4-7 tablespoons of pineapple Sambal. Plate with rice or noodles or severe as part of a veggie stir fry.
