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 Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 10 tablespoons Cornstarch 6 tablespoons bread crumbs (soft) 2 tablespoons water 0.5 teaspoons cayenne pepper 2 teaspoons soy sauce 0.25 teaspoons salt 1 teaspoon Oil, vegetable, sunflower, linoleic (less than 60%) 1 head, medium (5-6\" dia) Cauliflower 2 teaspoons Oil, vegetable, sunflower, linoleic (less than 60% 0.5 cups chile, hot, green or red, chopped 1 teaspoon black pepper 8 cloves garlic minced 2 tablespoons ground ginger 0.25 cups, chopped green onions 1 tablespoon soy sauce 2 tablespoons sugar 0.25 cups soy sauce 0.75 cups (8 fl oz) water 2 teaspoons Cornstarch 2 tablespoons red wine vinegar 6 tablespoons peanuts dry-roasted, without salt 1 cup (8 fl oz) water Steps Sequence Step 1 Chop 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 2 Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife 3 Meanwhile 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. 4 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. 5 Add 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. 6 Mix 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. 7 Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.