Description
Kung pao cauliflower delivers a spicy, crispy sensation that reinvents classic Chinese cuisine with plant-based flair. Crunchy florets glazed in a tangy sauce promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1/4 cup roasted peanuts or cashews
- 23 dried red chilies
Coating Ingredients:
- 1/2 cup cornstarch
- 1/2 cup water
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/2 teaspoons salt
- 1/2 teaspoons garlic powder
- 1/4 teaspoons black pepper
- Oil for frying
Sauce Ingredients:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes
- 1 tablespoon oil
- 2 green onions
Instructions
- Prepare a velvety batter by whisking cornstarch, flour, water, salt, garlic powder, and black pepper until achieving a silky, lump-free consistency.
- Carefully coat each cauliflower floret in the prepared batter, allowing excess to drip off for an even, light coverage.
- Select your preferred cooking method: deep-frying, baking, or air-frying to achieve crispy texture.
- For deep-frying, heat oil to 350°F (175°C) and fry florets for 3-4 minutes until golden and crisp, then drain on paper towels to remove excess oil.
- Baking method: Preheat oven to 425°F (220°C), arrange florets on a lined baking sheet, and cook for 20-25 minutes, turning halfway to ensure even browning.
- Air-fryer option: Set temperature to 400°F (200°C) and cook for 12-15 minutes, shaking the basket midway to guarantee uniform crispiness.
- Craft the Kung Pao sauce by combining soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch slurry, and red pepper flakes.
- In a large skillet, heat oil over medium-high heat and quickly sauté bell peppers, dried chilies, and peanuts for 2 minutes to release their aromatic flavors.
- Pour the prepared sauce into the skillet, stirring continuously until it thickens and becomes glossy.
- Gently fold the crispy cauliflower into the sauce, ensuring each piece is thoroughly coated with the robust, spicy glaze.
- Garnish with freshly chopped green onions and serve immediately over steamed rice or noodles for a complete, vibrant meal.
Notes
- Achieve extra crispiness by patting cauliflower completely dry before battering to remove moisture and prevent sogginess.
- Create gluten-free version by substituting regular flour with rice flour or cornstarch for a lighter, crunchier coating.
- Control spice levels by adjusting red pepper flakes or removing dried chilies for milder palates while maintaining authentic flavor profile.
- Enhance protein content by adding tofu or tempeh alongside cauliflower for a more substantial vegetarian meal option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg