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.