Manchurian Cauliflower

• About 2 quarts corn or canola oil, for frying
• 3 eggs
• 23 cup cornstarch
• Kosher salt
• freshly ground black pepper
• 1 large or 2 small heads cauliflower, trimmed and cut into florets
• 2 cloves garlic, peeled and minced
• 1 cup ketchup
• Cayenne pepper, to taste
• Cooked white rice, for serving (optional)
• Steamed greens, for serving (optional)

1. Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer.
2. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but wont burn.)
3. In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch.
4. Season with a large pinch of salt and pepper and add the cauliflower.
5. Toss to coat the florets evenly.
6. Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets.
7. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
8. Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan.
9. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges.
10. Add cayenne pinch by pinch to taste and then the cauliflower.
11. Toss until hot and coated.
12. Serve with white rice and steamed greens, if desired.

corn, eggs, cornstarch, kosher salt, freshly ground black pepper, cauliflower, garlic, ketchup, cayenne pepper, white rice, steamed greens

Taken from cooking.nytimes.com/recipes/1012937 (may not work)