Crispy Kung Pao Cauliflower

By Vegan Richa · 45 min

Ingredients

Instructions

1. Chop the cauliflower into florets and set aside. Preheat the oven to 425°F (220°C).
2. Mix the cornstarch, breadcrumbs and the remaining batter ingredients into a batter. If it is too thin to coat, let it sit about 10 seconds to thicken.
3. Once it coats well but is not too runny, dip each floret, tap off the excess and place on a parchment-lined baking sheet. If the batter thickens too much, add a teaspoon or more water and mix before continuing.
4. Bake for 30 minutes or longer, until the florets are cooked through; check with a toothpick or knife.
5. Meanwhile, heat the first measure of oil in a skillet over medium-high heat. Add the dried chilies and crushed peppercorns and cook until the chilies smell fragrant but are not dark brown. Break some chilies in half for more heat.
6. Add the nuts and stir for a few seconds. Add the ginger and garlic, lower the heat to medium-low and cook, stirring occasionally, 4 to 5 minutes, until the garlic is golden.
7. Add the scallions and the optional chopped green peppers or other vegetables (2 to 3 tablespoons), and stir. Raise the heat to medium and cook for 1 minute.
8. Mix the sauce ingredients in a bowl, add to the skillet and cook until it boils and thickens slightly, about 2 minutes. Taste and adjust salt, sweetness and heat; if it needs more heat, break open a few chilies or add red pepper flakes and stir.
9. Arrange the baked cauliflower in one layer in a shallow bowl. Just before serving, spoon the sauce over each floret.
10. To store, keep the cauliflower and sauce separate. Reheat the sauce and pour over the florets. To serve with rice, double the sauce, bring to a boil to thicken, toss in the cauliflower and serve right away over rice.

Summarized from Vegan Richa's video. Watch it for the details.

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