Cauliflower in Soy & Barbecue Sauce

Chinese food! A feast to the eyes as well as the palate. It is one of the most popular cuisines – partly because of its distinct flavours and partly because it does not require a lot of pre-cooking. There is a satisfying joy of mixing all the exotic and pretty ingredients in cooking this fusion meal. It’s both a maker and the eater’s delight.


  • 1 Cauliflower
  • 1 Teaspoon Chilli Powder
  • 1 Teaspoon Pepper Powder
  • 5 Garlic Cloves (finely chopped)
  • 1/2 Inch Ginger (finely chopped)
  • 2 Green Chillies (finely chopped)
  • 1 Onion (cut into 4 cubes)
  • 1 Capsicum (cut into 4 cubes)
  • 4 Tablespoon Oil
  • Salt to Taste (for the panko mix)
  • Soy Sauce
  • Barbecue Sauce
  • 1 Cup Water


Prep: 10 minutes
Cooking: 15 minutes

  1. Dip cauliflower in a Panko batter or substitute with 3 tablespoons of cornflour and water it down to a good consistency so the cauliflower florets get nicely coated.
  2. Add a pinch of chilli powder and pepper and fry. Keep aside to drain the excess oil.
  3. For the gravy, heat oil and fry 5 cloves of garlic and half an inch of ginger nicely.
  4. Fine cut 2 green chillies. Once fried, add 3 tablespoons of bbq sauce and 2 tablespoons of soy sauce and fry for 3 – 5 minutes.
  5. Once it’s fried, add some water to make the gravy.
  6. Add in the cauliflower and cubes of onion and capsicum.