Spicy Crispy Kung Pao Cauliflower


For the Baked Crispy Cauliflower
¼ cup + 1 tbsp corn starch or other starch
¼ cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf)
¼ cup + 1 tbsp or more water
½ tsp cayenne ( use a ⅓ tsp for less heat)
2 tsp soy sauce
¼ tsp salt
¼ tsp roasted sesame oil
1 tsp oil
1 medium head of cauliflower, chopped into florets

For the Kung Pao sauce:
1 tsp oil
8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)
½ tsp coarsely crushed sichuan peppercorns (or use a mix of coarsely crushed black pepper and red pepper flakes)
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic, minced
1 inch ginger minced
2 tbsp scallions, chopped

Sauce mix
2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gf)
1.5 to 2 tbsp rice vinegar
1 tsp chinese rice wine (optional)
1 tbsp sugar
¼ cup + 2 tbsp water (use ½ cup for more sauce)
1 tsp cornstarch


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