Kung Pao Cauliflower

Kung Pao cauliflower is a delicious and very easy to make Vegan Asian recipe. It can be enjoyed as a starter or served in the main course with rice or noodles.

Course Appetizer

Cuisine Asian, Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 292kcal

Author Vandana Chauhan

Ingredients

Ingredients for baked cauliflower florets

4 cups cauliflower florets
4 tbsp corn starch
5 tbsp breadcrumbs
1 teaspoon red chili powder
2 teaspoon soy sauce
¼ teaspoon salt adjust as per taste
¼ teaspoon sesame oil
7 tbsp water adjust the quantity to make a thick batter

Ingredients for sauce

2.5 tbsp soy sauce
2 tbsp rice vinegar/ white vinegar
1 teaspoon Chinese rice wine optional
1 teaspoon sugar
1 tablespoon corn starch
2 tbsp water for cornstarch paste
1 cup water for the sauce

Ingredients for stir-frying

4-5 dried whole red chilies
½ teaspoon Sichuan peppercorns/ normal black peppercorns
½ teaspoon red chili flakes
2 tbsp peanuts/ cashew nuts both can be used too
5 cloves garlic crushed
1 inch piece of ginger crushed
¼ cup finely chopped scallion
1 tbsp any cooking oil of your choice

Instructions

Baking cauliflower florets

In a bowl mix all the ingredients of batter and dip the cauliflower florets into it. Spread the florets on a nonstick baking tray.
Bake the cauliflower florets in a pre-heated oven for around 15 minutes at 200°C or until the cauliflower florets get cooked and turn golden brown.

Making Kung Pao Cauliflower

Heat oil in a pan, add red chilies and peppercorns. Break the chilies if you want your dish to be extra hot else keep them whole. Saute for a few seconds or until they become fragrant.
Add the nuts and saute until they start changing their color.
Add crushed ginger, garlic, and saute for a few seconds.
Next, add scallions and stir fry for a few more seconds.
In a bowl mix soy sauce, vinegar, rice wine, sugar, and salt. Add this mixture to the pan along with a cup of water. Cook for a few minutes or until the sauce starts bubbling.
Make cornstarch slurry by mixing cornstarch with around 2 tablespoons of water and add to the bubbling sauce. Stir for a few seconds and then cook for around 2-3 minutes or until the sauce becomes thick.
Add baked cauliflower florets to the sauce and mix everything until the sauce gets evenly coated on each floret. Cook for about a minute and then switch off the gas.
Garnish with chopped scallion and enjoy.

Notes

You can also use peanuts instead of cashew nuts.
For a gluten-free version use gluten-free bread crumbs or roasted chickpea flour. Also, replace the soya sauce with Tamari.

Nutrition