KUNG PAO CAULIFLOWER
Kung Pao Cauliflower is a vegetarian/vegan take on the traditional Chinese Kung Pao. Cauliflower is oven roasted instead of deep frying. With a spicy sauce, enjoy it on its own, with some rice or noodles.
Ingredients
INGREDIENTS FOR ROASTED CAULIFLOWER
- 500 g cauliflower florets approx.3-4 cups
- ½ cup plain flour
- 2 tbsp rice flour
- ¼ tsp pepper powder
- 2 tbsp sesame seed oil
- ½-1 tsp cayenne pepper
- ½-¾ cup cup water
- 1 tbsp soy sauce
- ¼ cup bread crumbs
INGREDIENTS FOR KUNG PAO SAUCE
- MAKES 1 CUP
- 1-1½ cup veg stock or water
- 2 tbsp cornflour cornstarch
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tbsp maple syrup
- ½ tsp pepper powder
- 1 ts chilli flakes or red chilli paste
OTHER INGREDIENTS
- 2 whole dried red chillis
- 1 inch ginger peeled & cut into thin strips
- 4-6 cloves garlic peeled & sliced
- 1 medium bell pepper cut into chunks
- 1 medium medium onion peeled & cut into chunks
- ¼ cup peanuts roasted
- ½ cup spring onion chopped
Instructions
PREPARATION OF BATTER:
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper or foil.
- Mix all the ingredients for the batter except the cauliflower and the bread crumbs.
- Add the cauliflower florets to the batter.
- Mix well till all the florets are coated with the batter.
- Add the bread crumbs and mix.
- Layer the cauliflower florets on the prepared baking tray.
- Bake for 20 -30 minutes.
- Remove the roasted cauliflower florets from the oven.
PREPARATION OF THE KUNG PAO SAUCE:
- Mix all the sauce ingredients together.
- For a thinner sauce add more water or stock.
PREPARATION OF KUNG PAO CAULIFLOWER:
- Heat oil in a wok or wide pan over high heat.
- Add onion, bell pepper and stir fry for 2-3 minutes.
- Add ginger and garlic. Stir fry for a few seconds.
- Add the sauce.
- Stir fry till the sauce becomes a bit thick.
- Add the baked cauliflower. Mix well. If the sauce is too thick add little water.
- Add roasted peanuts and spring onion. Mix.
- Serve Kung Pao Cauliflower with rice or noodles. Or enjoy it on its own as a starter.
Notes
- For a gluten free Kung Pao Cauliflower replace the plain flour with chickpea flour.
- Add any Chinese Hot Sauce instead of cayenne powder and chilli flakes.
- Use dark or light soy sauce.
- Bake the cauliflower ahead and keep it on the side. Make the Kung Pao when you're ready to eat, otherwise the cauliflower will become soggy.
- If serving as a main dish with rice or noodles you may need more sauce.