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Crispy Kung Pao Cauliflower with peanuts and spring onions on the side.
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Crispy Kung Pao Cauliflower

This delicious Chinese Crispy Kung Pao Cauliflower recipe is is vegan, filled up with veggies and can be at your table in about 30 minutes.
Course Main Course
Cuisine Chinese, Vegan
Keyword Authentic, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings

Ingredients

For the Batter

  • 1 medium sized Cauliflower Head
  • 2 tbsp Bread Crumbs
  • 3 tbsp Corn Starch
  • 1 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 5 or more tbsp Water

For the Sauce

  • 1/2 cup Soy Sauce
  • 1/4 cup Ketchup
  • 1 tbsp Sesame Oil
  • 1 tsp Sriracha (reduce for mild heat, increase for more heat)
  • 1 tbsp Rice Vinegar
  • 1/3 cup Water

For the Kung Pao Cauliflower

  • 2 whole Garlic Gloves (Minced)
  • 1 tbsp Ginger
  • 1/2 Red Bell Pepper
  • Green Onions (To Garnish)
  • Peanuts (To Garnish)

Instructions

For the Batter

  • Preheat the oven to 200°C/390°F.
  • Prepare the Cauliflower by washing it and dividing it into little cauliflower florets.
  • In a bowl, combine the Bread Crumbs as well as the Corn Starch. Mix well. Then add in the instructed Sesame oil, Soy sauce and Water.
  • Let the mixture sit for a few seconds, then toss in the cauliflower florets. If the batter thickens too much while working, add in more water. Evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake for about 15-20 minutes.

For the Sauce

  • In the meantime you can prepare the sauce. Mix the Soy Sauce, Ketchup, Sesame Oil, Sriracha, Rice Vinegar, Water together in a separate bowl. Set aside.

For the Kung Pao Cauliflower

  • Mince the Ginger as well as the Garlic. Slice the Red Bell Pepper. Cut the Green Onion into Rings. Crush the Peanuts.
  • Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan. Then add in the Minced Ginger and Garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same skillet, add in the Red Bell Pepper. Sauté for 3 more minutes.
  • Next add in the cauliflower. Stir in the sauce mixture until the cauliflower florets are coated fully. Add in a little bit of water if needed.
  • Divide the Kung Pao Cauliflower evenly into two bowls. Garnish with Spring Onions and Crushed Peanuts. Serve with Rice or Rice Noodles.