Famous Mary McCartney Cauliflower Recipe
Follow this Mary McCartney Cauliflower Recipe ingredients and directions and make a perfect crispy cauliflower like Mary McCartney.
Equipment & Tools
- Oven
- Baking Sheet
- Cutting Board
- Knife
- Measuring Cup
- Measuring Spoon
- Mixing Bowl
Ingredients
For Bake The Cauliflower:
- 1.5-2 Pounds 1 Head Of Cauliflower, Cut Into Bite-Sized Florets
- Olive Oil For Grease The Baking Sheets
- 1 ½ cups King Arthur All-Purpose Flour , Recommended
- ⅓ cup Cornstarch
- 1 ½ tsp Granulated Garlic
- 1 ½ tsp Baking Powder
- 1 ½ tsp Ground Ginger
- 1 ½ cups Chilled Sparkling Water
For Sauce:
- ¼ cup Light Brown Sugar
- 3 tbsp Heinz Tomato Ketchup , Recommended
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Soy Sauce
- 1 ½ tbsp Sriracha Hot Sauce
- 1 ½ tbsp La Tourangelle Toasted Sesame Oil , Recommended
- 4 Cloves Garlic, Finely Chopped
For Garnish:
- 1 tsp Sesame Seeds
- 3 Scallions, Thinly Sliced
- 3 tbsp Fresh Cilantro, Finely Chopped
Instructions
For Bake The Cauliflower:
- Set the oven to 450 degrees Fahrenheit (230 degrees C).
- Grease two or three baking sheets with parchment paper liberally.
- Combine the flour, cornstarch, garlic, baking powder, ginger, and salt in a large mixing bowl.
- Make a well in the center, add the sparkling water, and whisk the mixture with a fork to create a smooth batter.
- To equally coat the cauliflower florets in the batter, add them and gently toss them.
- Place the florets on the baking sheets, leaving enough space between each one to crisp up in the oven.
- Bake for about 10 minutes, turning once, until crispy and golden brown.
For Sauce:
- Place the ketchup, brown sugar, soy sauce, vinegar, sriracha hot sauce, sesame oil, and garlic in a small saucepan.
- Mix thoroughly with a wooden spoon, then simmer gently with bubbling.
- Cook, stirring frequently, for about 10 minutes, or until it reduces to a glossy consistency that coats the back of a wooden spoon.
To Assemble:
- Take the cauliflower out of the oven and place it in a bowl.
- Drizzle with the sweet and sour sauce, then toss in the majority of the cilantro and scallions, leaving some for garnish, and gently toss to coat each floret.
- Before serving, transfer to a serving plate and top with the remaining cilantro and scallions.
Nutrition
Serving: 100gramsCalories: 396kcal (20%)Carbohydrates: 84.4g (28%)Protein: 15.7g (31%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 1113mg (48%)Potassium: 1612mg (46%)Fiber: 11.2g (47%)Sugar: 21.4g (24%)Calcium: 191mg (19%)Iron: 4mg (22%)
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