Golden fried Cauliflower?

[Soul_Venom]

The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.

[gfweb]

I've been to Aberdeen, SD!

 

You can get golden looking caulifliower  by baking it with a thin skim of yogurt on it.  But I wouldn't say it has an orange cast. Turmeric perhaps...or that Mexican orange spice on whose name I'm blanking.

[Anna N]

26 minutes ago, gfweb said:

I've been to Aberdeen, SD!

 

You can get golden looking caulifliower  by baking it with a thin skim of yogurt on it.  But I wouldn't say it has an orange cast. Turmeric perhaps...or that Mexican orange spice on whose name I'm blanking.

Annato?

[Lisa Shock]

Have you tried asking the restaurant? Most people are pretty open about discontinued recipes. You might have to hunt down a retired chef, though.

[Toliver]

Regarding the cooking method used in the Roasted Cauliflower discussion, I found that if you cook the cauliflower at a slightly lower temperature (350°F) and for a longer time (at least 30 minutes), the cauliflower starts to take on a yellowish color. I wouldn't call it golden, but it's definitely not white when you take it out of the oven. YMMV.