Kung Pao Cauliflower - this is a healthy, satisfying meal that is packed with flavor and easy to make. What’s not to love?
Course: Main Course
Servings: 4servings
Calories:
Author: Natasha Minocha
Ingredients
1medium Cauliflower, cut into small florets
5tbspCornstarch
3tbspWater
1tbspSoy sauce
1tbspPeanut oil
Sauce
2tspPeanut oil
3-4Dried red chiliesYou can add more for a spicier version
1tspBlack peppercorns, coarsely ground*
1/2tspRed chilli flakes*You can add more for a spicier version
1/4cupCashewnuts
5-6clovesGarlic, finely minced
1"Ginger, finely minced
5-6Green onions, chopped
3tbspSoy sauce
1tbspSugar
1tbspRice wine vinegar
2tbspCornstarch
1/2cupWater
Instructions
Preheat your oven to 200C. Line a baking tray with parchment paper.
For the cauliflower:Combine cornstarch, water, soy sauce, and peanut oil in a small bowl. Pour over the cauliflower and mix well to coat the florets in the sauce.
Place the coated cauliflower on the prepared baking tray in a single lat=yer and bake for 25-30 minutes, or until the cauliflower is cooked through.
Sauce
In the meanwhile, prepare the sauce.
Heat the peanut oil in a saucepan, add the red chillies, peppercorns and chilli flakes.
Add in the nuts, minced garlic, and ginger. Cook until the ginger and garlic just start browning.
Combine the soy sauce, rice wine vinegar, sugar, water, and cornstarch in a small bowl and add to the pan.
Stir in the green onions and cook the sauce until it's just thickened. Taste and adjust for seasoning. Keep aside.
When the cauliflower is ready, gently mix it in with the sauce and serve immediately with rice.
If planning to serve later, mix the cauliflower and sauce before serving to ensure the cauliflower stays crispy. Enjoy!
Notes
NOTES:If you have Sichuan peppercorns, use those and please omit the black peppercorns and red chilli flakes.