August 18, 2016 | Fox 2 Detroit

POSTED:AUG 18 2016 01:33PM EDT
UPDATED:AUG 18 2016 01:33PM EDT

Video Link
http://www.fox2detroit.com/good-day/cooking-school-sponsored-by-andiamo/193411683-story
(WJBK) - This cauliflower recipe comes courtesy of Sous Chef Alex Dettwyler from Bistro 82.

Bistro 82 in Royal Oak is located at 401 S. Lafayette Avenue. They have happy hour every Thursday from 4 p.m. to close. You can get more information at www.bistro82.com.

ORANGE CAULIFLOWER
Batter:
1 cup whole wheat flour
1/4 cup corn starch
1 1/2 cups cold water

Bistro 82's orange cauliflower recipe
Whisk together all ingredients in a bowl until smooth.

Sauce:
2 cups orange marmalade
1/4 cup sambal chili paste
1/3 cup rice wine vinegar

Whisk together all ingredients in a bowl until well mixed.

Ingredients:
2T sesame oil
1t minced ginger
1t minced garlic
1t minced shallot
2T brunoise mirepoix
2T brunoise red bell pepper
3T toasted cashew halves
1t white sesame seeds
1t minced parsley
8oz cauliflower florets
Salt to taste

Dredge cauliflower florets in the batter mixture, remove with a slotted spoon and allow the majority of the batter to drip off. Once the cauliflower is thinly coated in batter deep-fry it at 350F until crispy and just cooked through, about 2.5 minutes.

Heat a heavy bottomed pan over medium heat, when warm add sesame oil, ginger, garlic, shallot, mirepoix, and red pepper. Sauté briefly until vegetables are just softened. Add 1/2 cup of sauce mixture, cashews, and sesame seeds. Allow the sauce to boil for a few seconds, then add the fried cauliflower. Toss the cauliflower in the sauce until the sauce is thickened and the cauliflower is evenly coated, this will take about one minute. Add parsley and salt to taste. Serve while very hot.