Kung Pao Cauliflower
OMG. Make this recipe tonight.
I found this recipe on Pinterest from veganricha.com and changed it just a little.
This is a typical Asian dish and the secret is to prep everything before you start cooking.
First the cauliflower has to be baked, then make the Kung Pao sauce and last the glossy finish sauce but have all your ingredients measured and chopped.
Just follow all the steps .
One large head of cauliflower, washed and cut into florets.
Cut the stem also if it isn’t too hard.
This is the batter for the cauliflower.
6 tablespoons corn starch
6 tablespoons bread crumbs
12 to 15 tablespoons water
1/3 teaspoon cayenne pepper
2 teaspoons soy sauce
1/4 tespoon salt
2 1/2 tablespoons sesame oil
Kung Pao Sauce:
3 tablespoons oil
8 dried red Chinese chilis
1/2 teaspoon red pepper flakes
6 tablespoons peanuts or cashews
6 cloves chopped garlic
1 1/2 inch of minced fresh ginger
4 tablespoons diced scallions
One to two large chopped red peppers. Chop them into one inch pieces or smaller.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon rice wine
2 tablespoons sugar
1/2 cup water
1 heaping teaspoon cornstarch
2 tablespoons honey
4 diced scallions
Now lets start cooking
Preheat the oven to 425 degrees
Cover your cookie sheet with a Silpac or nonstick foil
Mix all the batter ingredients together
Make sure it is thin enough to coat the cauliflower
Cut the cauliflower into nice size pieces
Put all of them into the batter and toss till every inch of the cauliflower is coated.
Pour onto the baking sheet
Roast in the oven for about 30 minutes or until it is cooked through and light brown
It is delicious now so try not to eat too much.
While the cauliflower is cooking it is time to make the sauces.
Heat the oil in a skillet over medium high heat
Brown the chili peppers and take them out of the oil and set aside.
In the same pan, add the red pepper flakes and nuts.
Stir fry for a minute
Add the ginger and garlic and turn the heat to medium low until the garlic is light brown.
Add the chopped scallions and red peppers
Stir fry for a couple of minutes
Mix all the sauce ingredients together
Pour into the Kung Oao mixture
Cook for another couple of minutes
It should start to thicken
Taste now for salt, pepper or sugar and adjust.
Add the cauliflower to the pan and coat everything well
Place on a platter
Drizzle with honey
Garnish with scallions and the fried, dried peppers
This tastes great hot or room temperature
My family LOVED this.