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Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • subheading: Sauce:
  • ¼ cup ketchup
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian chili-garlic sauce
  • 2 teaspoons lime juice, plus lime wedges for serving
  • ¾ teaspoon pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • 3 scallions, white and green parts separated and sliced thin
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • subheading: Cauliflower:
  • 1 cup water
  • ⅔ cup cornstarch
  • ⅔ cup all-purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 pound (1½-inch) cauliflower florets (4 cups)
  • 2 quarts peanut or vegetable oil for frying
  • note: BEFORE YOU BEGIN
  • A whole 2½-pound head of cauliflower should yield 1 pound of florets. You can also buy precut florets if available. Use a Dutch oven that holds 6 quarts or more.
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