Kung Pao Cauliflower Recipe

This Kung Pao Cauliflower is a scrumptious stir-fry this is highly spiced, hearty, pleasurable, and comforting. It’s a tremendous meat-loose chinese takeout opportunity to Kung Pao hen! The Kung Pao sauce has the right aggregate of highly spiced, salty and sweet flavors as a way to make your mouth water. The recipe is vegan, gluten-loose, low in fats and calories, and can be made oil-loose!

This recipe has simplest eight steps which can be easy to comply with and now not complicated in any respect. First, you allow the cauliflower a nice relaxed bath in a batter made from chickpea flour, cornstarch, soy sauce, and water. Even as the cauliflower florets bake within the oven you may fry the bell pepper, garlic, sparkling ginger and peppercorns in a skillet. Your kitchen will scent high-quality!

Kung Pao Cauliflower Recipe
Kung Pao Cauliflower Recipe

you can serve the vegan Kung Pao with rice or rice noodles (each flavor superb!) and can prepare it consistent with the package deal instructions while the cauliflower is in the oven.

in the meantime, you can also start making the spicy Kung Pao sauce which takes literary simply 60 seconds. All you want to do is, combine all sauce components in a bowl and whisk. Then pour the sauce into the skillet, bring to a boil, and allow it to simmer for one minute.

Kung Pao Cauliflower Recipe

INGREDIENTS
Batter:

  • 1/2 cup chickpea flour 
  • 4 tbsp cornstarch
  • 1/2 cup plant-based milk
  • 1/2 tbsp soy sauce 
  • 1 medium head of cauliflower cut into bite-sized florets

Sauce:

  • 1/2 cup of water
  • 3 tbsp soy sauce )
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup 
  • 1 tbsp cornstarch
  • 1/2 tsp smoked paprika
  • 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies 

For the skillet:

  • 2 tsp oil or water
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3/4-1 tsp peppercorns
  • 1 small/medium bell pepper sliced into fine strips
  • 1 tsp sesame seeds
  • fresh chives chopped
  • peanuts (optional)

INSTRUCTIONS :

Batter:
  1. Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets.
  2. Toss until all cauliflower florets are coated with batter. Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes
  3. Skillet:
  4. Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
  5. Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp).
  6. Sauce:
  7. Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk.
  8. Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat.
  9. Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
  10. Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy!

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