Our favorite vegan restaurant in Ft. Lauderdale, Florida is Sublime. The best dish on the menu is the Frito Misto: crispy cauliflower in sweet chili sauce with toasted sesame seeds. I did a little digging around and luckily the Sun Sentinel published the recipe! I adapted it slightly in order to make more sauce but at least I did not have to make it up myself. Phew!
Sweet Chili Sauce
1/2 cup water
2 cloves of garlic
2 teaspoons crushed red pepper flakes
1/2 cup white vinegar
1/2 cup vegan cane sugar
1 teaspoon paprika
1 head of cauliflower
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup ice cold soda water
Safflower oil for frying
1 teaspoon white sesame seeds
Separate the cauliflower into florets breaking them apart by hand. A small stem portion is okay.
Combine flour, baking powder, and baking soda in a large mixing bowl. Add 1 cup of soda and whisk until incorporated.
Dip the cauliflower florets into the batter until evenly coated.
Heat oil in a deep pot and deep fry the cauliflower in batches until brown and crispy. Don’t overcrowd the pot. Drain on paper towels.
Mince the garlic. Combine water, garlic and red pepper flakes in a small saucepan and bring to a boil. Add the vinegar, sugar, and paprika. Reduce heat and simmer over low heat for about 10 minutes, until the mixture thickens and is the consistency of syrup.
Toast the sesame seeds in a skillet for a few minutes.
To serve, top the cauliflower with the sweet chili sauce. Garnish with sesame seeds. Enjoy!