Chinese | Spicy Crispy Kung Pao Cauliflower Recipe

Chinese | Spicy Crispy Kung Pao Cauliflower Recipe
By veganricha.com

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.

Prep time: 00:10 minutes
Cook time: 00:10 minutes
Total time: 00:20 minutes

Yield: 2 Servings

Ingredients:
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 oil
1 tsp oil
1 medium head of cauliflower chopped into florets
1 tsp oil


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.)

For Full Instruction: veganricha.com

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