Crispy Cauliflower with Kung Pao Sauce. Cauliflower battered and roasted before being thrown in a spicy kung pao sauce. Appetizer with a kick for game day. Recipe for vegans. Gluten-free breadcrumbs can be used to make this recipe gluten-free. For larger cauliflower or to serve over rice, double the kung pao sauce.
Baked Crispy Cauliflower Ingredients
5 tablespoons corn starch (or other starch)
6 tablespoons bread crumbs To make gluten-free cookies, use gluten-free crumbs.
5 tablespoons or more water
1/2 teaspoon (00.5 teaspoon) cayenne For less heat, use a third of a teaspoon.
2 tablespoons soy sauce
1/4 teaspoon (0.25 tablespoon) salt sesame oil that has been toasted
1 teaspoon oil
1 medium head cauliflower, cut into florets
For the Kung Pao sauce:
1 teaspoon oil
8–10 (8–10) dried red chilies Chinese red chilies, arbol, cayenne pepper, or california red for less heat
1/2 teaspoon (0.5 teaspoon) coarsely crushed sichuan peppercorns, or a combination of coarsely crushed black pepper and red pepper flakes
2–3 tablespoons chopped cashews or peanuts
4 to 5 minced garlic cloves
1 inch minced ginger
2 tbsp scallions chopped
Sauce mixture
2.5 tbsp low sodium soy sauce/tamari To make gluten-free, use certified gluten-free sauce.
1.5 to 2 tablespoon (11.5 to 1 tablespoon) vinegar made from rice
Optional: 1 teaspoon Chinese rice wine
1 tablespoon sugar
Use 1/4 cup (63 mL) + 2 tbsp water 1/2 cup extra sauce
1 teaspoon cornstarch
Instructions
Keep the cauliflower chopped aside. Preheat the oven to 425°F / 220°C. To prepare a batter, combine the cornstarch, breadcrumbs, and remaining ingredients. If the batter isn’t thick enough, set it aside for 10 seconds to thicken. As the cornstarch continues to thicken the batter, begin dipping the cauliflower in the batter, tapping to remove excess, and placing on a parchment-lined baking sheet. If the mixture thickens too much while you’re working, add a tsp or two extra water and stir it in before continuing.
Bake for 30 minutes or longer, or until the florets are tender. Examine with a toothpick/knife
Meanwhile, prepare the sauce. In a skillet over medium-high heat, heat the oil. Cook until the red chiles are fragrant but not excessively brown, or until someone begins sneezing. (If you want extra heat, cut some of the chilies in half and add them to the skillet.)
Add the nuts to the mixture and stir them briefly. Reduce the heat to medium low and continue to simmer until the garlic turns golden. Approximately 4 to 5 minutes. Stir every now and again.
Mix in the scallions and 2 to 3 tbsp finely chopped green peppers or other vegetables, if using. Increase the temperature to medium. Cook for about a minute.
In a bowl, combine the sauce ingredients and add to the skillet. Cook until the sauce comes to a boil and slightly thickens. 2 mins. Taste and adjust the salt, sugar, and spice to your liking. If the sauce is too hot, break open a couple chilies or add red pepper flakes to taste and stir in.
Arrange the baked cauliflower in a single layer in a shallow bowl. Drizzle the sauce over each floret when ready to serve. Serve.
To store, separate the baked cauliflower and sauce. Warm the sauce and pour it over the florets. To serve over rice or cooked grains, increase the sauce mixture and bring to a boil to thicken before tossing in the cauliflower and serving over rice.
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