Spicy Crispy Kung Pao Cauliflower Recipe
User Reviews
4.8
Spicy Crispy Kung Pao Cauliflower Recipe
Description
Spicy Crispy Kung Pao Cauliflower begins with cauliflower florets dipped in a batter made from cornstarch, breadcrumbs, water, and seasonings, then baked at high heat until tender and crisp. The coating creates a crunchy exterior that contrasts with the tender interior of the cauliflower. Meanwhile, a Kung Pao sauce is prepared by frying dried red chilies and Sichuan peppercorns with garlic, ginger, scallions, and nuts, building a depth of spicy, aromatic flavors.
The sauce combines salty and tangy notes from soy sauce and rice vinegar balanced by sweetness from sugar and thickened with cornstarch. When mixed with the baked cauliflower, this dish offers a spicy, nutty, and textured experience reminiscent of traditional Kung Pao flavors using a vegetable base. It is suitable as a main dish or spicy side.
Heat levels can be adjusted by breaking chilies to increase spiciness or using fewer peppercorns. Whole chilies add a milder smoky heat, while crushing intensifies it. Choosing gluten-free breadcrumbs and soy sauce can accommodate dietary needs. This dish rewards attention to batter consistency and timing to achieve the desired crispiness and flavor balance.
Ingredients
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 water or more
- 1/2 tsp cayenne pepper use a 1/3 tsp for less heat
- 2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp sesame oil roasted
- 1 tsp neutral cooking oil generic cooking oil
- 1 cauliflower chopped into florets, medium head
For the Kung Pao sauce:
- 1 tsp neutral cooking oil generic cooking oil
- 8 to 10 dried red chili chinese red chilies, or arbol or cayenne, or use california red for less heat
- 1/2 tsp Sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes, coarsely crushed
- 2 to 3 tbsp cashews chopped, or peanuts
- 4 to 5 cloves garlic minced
- 1 inch ginger minced
- 2 tbsp scallions chopped
Sauce mix
- 2.5 tbsp soy sauce use certified gluten-free sauce to make gf, low sodium; or tamari
- 1.5 to 2 tbsp rice vinegar
- 1 tsp Chinese rice wine optional
- 1 tbsp sugar
- 1/4 cup water use 1/2 cup for more sauce, 2 tbsp
- 1 tsp cornstarch
Instructions
- Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
- Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
- Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
- Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
- Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
- Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
- Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
- To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.
Notes
- Adjust the chili heat by breaking some chilies for more spice or leaving them whole for milder flavor.
- Use gluten-free breadcrumbs and soy sauce to make the dish gluten-free.
- Ensure the batter thickness is right by adding water gradually to maintain coating consistency.
- The sauce’s bold heat comes from the combination of dried chilies and Sichuan peppercorns, which can be modified to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 690mg | 29% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 30.1mg | 33% |
| Calcium | 41mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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