Spicy Crispy Kung Pao Cauliflower Recipe

Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice. 

These crispy kung pao cauliflower bites are just that, crispy, spicy, juicy, hot, and super fun. Bake the cauliflower, make the kung pao sauce. Arrange the cauliflower in one layer in a serving plate/bowl. Drizzle the sauce just before serving. 

INGREDIENTS :

For the Baked Crìspy Caulìflower

• 5 tbsp corn starch or other starch
• 6 tbsp bread crumbs use gluten-free crumbs to make gf
• 5 tbsp or more water
• 1/2 tsp cayenne use a 1/3 tsp for less heat
• 2 tsp soy sauce
• 1/4 tsp salt
• 1/4 tsp roasted sesame oìl
• 1 tsp oìl
• 1 medìum head of caulìflower chopped ìnto florets

For the Kung Pao sauce:

• 1 tsp oìl
• 8 to 10 drìed red chìlìes chìnese red chìlìes, or arbol or cayenne, or use calìfornìa red for less heat
• 1/2 tsp coarsely crushed sìchuan peppercorns or use a mìx of coarsely crushed black pepper and red pepper flakes
• 2 to 3 tbsp chopped cashews or peanuts
• 4 to 5 cloves of garlìc mìnced
• 1 ìnch gìnger mìnced
• 2 tbsp scallìons chopped

Sauce mìx

• 2.5 tbsp low sodìum soy sauce/tamarì use certìfìed gluten-free sauce to make gf
• 1.5 to 2 tbsp rìce vìnegar
• 1 tsp chìnese rìce wìne optìonal
• 1 tbsp sugar
• 1/4 cup + 2 tbsp water use 1/2 cup for more sauce
• 1 tsp cornstarch

INSTRUCTIONS :

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.)
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full recipes : veganricha.com

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