Spicy Crispy Kung Pao Cauliflower Recipe

For the Baked Crispy Cauliflower

• 5 tbsp corn starch or other starch
• 6 tbsp bread crumbs use gluten-free crumbs to make gf
• 5 tbsp or more water
• 1/2 tsp cayenne use a 1/3 tsp for less heat
• 2 tsp soy sauce
• 1/4 tsp salt
• 1/4 tsp roasted sesame oil
• 1 tsp oil
• 1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:

• 1 tsp oil
• 8 to 10 dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
• 1/2 tsp coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
• 2 to 3 tbsp Chopped cashews or peanuts
• 4 to 5 cloves of garlic minced
• 1 inch ginger minced
• 2 tbsp scallions chopped

Sauce mix

• 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
• 1.5 to 2 tbsp rice vinegar
• 1 tsp Chinese rice wine optional
• 1 tbsp sugar
• 1/4 cup + 2 tbsp water use 1/2 cup for more sauce
• 1 tsp cornstarch