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.
INGREDIENTS:
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
Batter ingredients:
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
method:
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.
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