1 tbsp fresh cilantro leaves chopped fine (optional)
RecipeInstructions
Ginger Garlic paste:
Place all the ingredients in a small food processor jar and grind to a smooth paste. Keep aside.
Crispy Cauliflower:
In a large mixing bowl, add the tapioca flour, water, kashmiri chilli or black pepper (if adding), sea salt and the ginger garlic paste. Mix to form a thick batter. Add the cauliflower florets into the bowl and gently toss to coat with batter.(You will not have a lot of batter coating each floret but that is ok) Keep aside.
In a frying pan, heat about ½ of the coconut oil and when hot, add half of the cauliflower florets and shallow fry on medium heat for two mins on each side. Pick using a slotted spoon and place in a dish. Finish frying the rest of the cauliflower the same way. Keep these fried cauliflower aside uncovered at room temperature or place in a warm oven.
Making the stew:
In a wok style pan or in a wide bottomed pan, heat the oil. Then add the scallions and stir fry for a minute. Next add the ginger garlic paste and stir fry for 30 secs and then add the sliced mushrooms. saute on medium heat for 2-3 mins until mushrooms are cooked. Then add the coconut aminos (per taste) and kashmiri chilli/black pepper if adding and the water. Check for seasoning and add salt or pepper as needed. Finally in a small bowl mix the tapioca flour in the water and add this slurry to the stew slowly stirring continuously until the stew thickens. Turn heat off. Just before serving the stew, add the fried cauliflower to it and heat it for a couple mins until hot. Garnish with fresh cilantro leaves on top.
Notes
The fried cauliflower florets will be only lightly coated in tapioca flour coating just enough to make them a bit crispy.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/11/asian-style-cauliflower-and-mushroom-stew-paleo-aip-vegan.html