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Recipes - Spicy Crispy Kung Pao Cauliflower Recipe

Recipe Name

Spicy Crispy Kung Pao Cauliflower Recipe

Submitted by Dragon Fruit Cafe
Recipe Description Vegan Spicy Crispy Kung Pao Cauliflower
Quantity 4 Quantity Unit Servings Servings  
Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
10
tablespoonsCornstarch
6
tablespoonsbread crumbs (soft)
2
tablespoonswater
0.5
teaspoonscayenne pepper
2
teaspoonssoy sauce
0.25
teaspoonssalt
1
teaspoonOil, vegetable, sunflower, linoleic (less than 60%)
1
head, medium (5-6\" dia)Cauliflower
2
teaspoonsOil, vegetable, sunflower, linoleic (less than 60%
0.5
cupschile, hot, green or red, chopped
1
teaspoonblack pepper
8
clovesgarlic minced
2
tablespoonsground ginger
0.25
cups, choppedgreen onions
1
tablespoonsoy sauce
2
tablespoonssugar
0.25
cupssoy sauce
0.75
cups (8 fl oz)water
2
teaspoonsCornstarch
2
tablespoonsred wine vinegar
6
tablespoonspeanuts dry-roasted, without salt
1
cup (8 fl oz)water
Steps
Sequence Step
1Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn''t thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue
2Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
3Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.) Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
4Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
5Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
6Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
7Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.






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