½ Kg Cauliflower, cut into flowerets
¼ Kg Tomatoes chopped
1 Carrot, grated
¼ Cup water
1 Tablespoon Sherry wine
1 Tablespoon Vinegar
1 Tablespoon Soy sauce
1 Tablespoon Honey
1 Teaspoon Cornflour
Salt to taste
2 Tablespoons Oil
-Heat a little oil . Add the tomatoes and grated carrots.
-Fry till the carrots turn soft.
-When cool blend and strain through a sieve.
-Add sherry wine, vinegar, soy sauce and honey to it.
-Bring to a boil.
-Dissolve cornflour in water to a smooth paste and add to the pan. Stir well.
-Cook till it thickens and the mixture turns translucent. Keep aside.
-Parboil the cauliflower in hot salted water.
-Drain and fry in the remaining oil for about four minutes.
-Pour the sauce over and cook for two minutes.