Kung Pao cauliflower recipe is a scrumptious and nutritious twist on a traditional Chinese dish. This vegetarian and vegan-friendly recipe captures the essence of Kung Pao flavors, historically associated with chicken, and transforms it into a mouthwatering cauliflower pride. In this text, we can discover the art of creating Kung Pao cauliflower, from the important substances to serving recommendations. By the quit, you may have a comprehensive know-how of a way to create this delectable dish at domestic.
1 small head cauliflower, wash & cut into florets
1 small green bell pepper, cubed
1/2 small red onion, cubed & 2 cloves garlic – sliced
1/4 cup dry roasted cashews
4 dried Thai chilis/red chilis
oil for frying and cooking
Mix 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper in a bowl with 1 cup of cold water until well combined. The batter should be on the thicker side
Kung Pao cauliflower recipe
Dip the cauliflower florets into the batter, shaking off any excess, and fry until golden brown. (I used a small pot) Drain excess oil with paper towels.
(Baked variation: Grease a baking sheet and top with breaded cauliflower florets.
Bake at 485F for about 20-25 minutes until light golden brown. Make sure to turn the florets halfway and brush the florets with oil if necessary. You can grill it for the last few minutes for a crispier texture. )
Sauce ingredients: Mix 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce and 1 tablespoon cooking wine/sherry in a bowl and set aside.
Add 1 teaspoon oil to a heated nonstick pan and sauté onions, garlic, cayenne pepper and dried chilies until fragrant. Add the sauce and let the mixture cook for 10-15 seconds. Then add the cauliflower florets and cashews and baste the cauliflower with the sauce.