Spicy Crispy Kung Pao Cauliflower
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy baked cauliflower florets are coated with a spicy sauce of chilies, Sichuan peppercorns, aromatics, nuts, and soy sauce.
Adapted from Vegan Richa.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Spicy Crispy Kung P...
0/0
COOK 1COOK 2
1Mise en place
Prep 1/2 tsp Sichuan peppercorns: coarsely crush, or...
Prep 4 to 5 garlic cloves: mince
Prep 2 tbsp scallions: chop
2Mise en place
3Plate and serve
+ 19 more steps in the app
Spicy Crispy Kung P...
0/0
COOK 2COOK 1
1Mise en place
2Mise en place
Prep 2 to 3 tbsp cashews or peanuts: chop
Prep 1 inch ginger: mince
3Plate and serve
+ 19 more steps in the app
Ingredients
- 5 tbsp cornstarch
- 6 tbsp bread crumbs
- 5 tbsp water for batter
- 1/2 tsp cayenne
- 2 tsp soy sauce for batter
- 1/4 tsp salt for batter
- 1/4 tsp roasted sesame oil
- 1 tsp oil for batter
- 1 cauliflower (chopped into florets)
- 1 tsp oil for sauce
- 8 to 10 dried red chilies
- 1/2 tsp Sichuan peppercorns (coarsely crushed, or use a mix of coarsely crushed black pepper and red pepper flakes)
- 2 to 3 tbsp cashews or peanuts (chopped)
- 4 to 5 garlic cloves (minced)
- 1 inch ginger (minced)
- 2 tbsp scallions (chopped)
- 2.5 tbsp low sodium soy sauce
- 1.5 to 2 tbsp rice vinegar
- 1 tsp Chinese rice wine
- 1 tbsp sugar
- 1/4 cup + 2 tbsp water for sauce
- 1 tsp cornstarch for sauce
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep 1/2 tsp Sichuan peppercorns: coarsely crush, or use a mix of coarsely crushed black pepper and red pepper flakes
- COOK 2 Prep 4 to 5 garlic cloves: mince
- COOK 2 Prep 2 tbsp scallions: chop
Meanwhile…
- COOK 1 Prep 2 to 3 tbsp cashews or peanuts: chop
- COOK 1 Prep 1 inch ginger: mince
2. Chop the cauliflower
- COOK 1 Chop up the cauliflower and keep aside
3. Preheat the oven
- COOK 2 Preheat the oven to 425 degrees F / 220ºc
🤝 Cook 2 takes over at the oven.
4. Make the batter
- COOK 1 In a bowl, mix the cornstarch, bread crumbs, water, cayenne, soy sauce, salt, roasted sesame oil, and oil to make a batter
- COOK 1 Let the batter sit for 10 seconds to thicken if it isn't thick
5. Coat the cauliflower
- COOK 1 As soon as the batter is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess, and place on a parchment lined baking sheet, If the batter thickens too much while working, add a tsp or more water and mix in and continue
6. Bake the cauliflower
- COOK 1 Bake for 30 minutes or longer until the florets are cooked through
- COOK 1 Check with a toothpick/knife
7. Brown the aromatics
- COOK 2 In a skillet, heat the oil over medium high heat
- COOK 2 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
- COOK 2 Add the nuts and mix for a few seconds
- COOK 2 Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden, Stir occasionally
- COOK 2 Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in
- COOK 2 Increase heat to medium
- COOK 2 Cook for a minute
🤝 Cook 1 hands over the cashews or peanuts and ginger.
8. Thicken the sauce
- COOK 2 In a bowl, mix the sauce ingredients and add to the skillet
- COOK 2 Continue to cook until the sauce comes to a boil and thickens slightly, 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
9. Store separately
- COOK 1 To store, store the baked cauliflower and sauce separately
🤝 Cook 2 hands over the sauce.
10. Arrange the cauliflower
- COOK 1 Arrange the baked cauliflower in a shallow bowl in one layer
11. Drizzle the sauce
- COOK 2 When ready to serve, drizzle the sauce over each floret, Serve
🤝 Cook 1 hands over the cauliflower.
12. Plate and serve
- BOTH Heat the sauce, pour over the florets
- BOTH 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
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