This Kung Pao Cauliflower is a tasty stir fry that's comforting, hearty, spicy, and satisfying. The Kung Pao sauce have an ideal mixture of sweet, salty and spicy taste. The recipe is gluten-free, vegan, low-fat, and oil-free.
Course Main Course
Cuisine Chinese
Keyword Kung Pao Cauliflower
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 2
Calories 266kcal
Author Brittany
Ingredients
For the Batter
4tbspcornstarch
½cupplant-based-milk
½cupchickpea-flour
1medium head of cauliflower cut into bite-sized florets
½tbspsoy-sauce
For the Sauce
2tbsprice-vinegar
3tbspsoy-sauce
2tbspmaple-syrup
¼ - ⅓tspcayenne-pepperor 4-6 dried chilies
1tbspcornstarch
½tspsmoked-paprika
½cupof water
For the skillet
fresh chives chopped
4clovesgarlicminced
peanuts(optional)
¾ - 1tsppeppercorns
1small/medium bell peppersliced into fine strips
1tspsesame-seeds
1tbspfresh-gingerminced
2tspoil or water
Instructions
For the Batter
Preheat oven to 425°F then line a large-baking-sheet with parchment-paper.
In a large-bowl whisk together chickpea flour, cornstarch, soy-sauce and plant-based-milk. Allow it to sit for approximately a minute, then add the cauliflower-florets.
Toss till all cauliflower-florets are coated with batter. Transfer the cauliflower into the prepared baking-sheet and bake in the oven for Approximately 20minutes
For the Skillet
Heat oil or water in a skillet over low to moderate heat then add ginger, garlic, peppercorns. Saute for a minute, stirring often to prevent burning.
Then add bell pepper & saute using a lid for a further 5-6minutes, stirring frequently. Add additional water if needed.
For the Sauce
Meanwhile, prepare the sauce. In a medium or large bowl, combine soy sauce, water, rice-vinegar, smoked-paprika, sugar, cayenne and cornstarch. Whisk together.
Pour the sauce to the skillet. Bring to a boil then let simmer on low-heat for a minute. Add the roasted-cauliflower-florets and toss to coat.
Transfer back into the baking-sheet then bake for 10-15minutes if you like the cauliflower to be crispy.
Serve and enjoy with rice or rice noodles. Garnish with peanuts, fresh chives or sesame seeds (optional).
Notes
Use ¼ tsp, or more of cayenne-pepper or 4-6 dried chilies instead. Should you would rather dried chilies, add them into the pan and then fry together with peppercorns, ginger, bell pepper and garlic. Then eliminate the chilies before you pour in the sauce.
Soy sauce: Use gluten free if necessary or coconut aminos or tamari. You might even utilize low-sodium soy-sauce.
Chickpea flour option: I'd propose using gluten-free all-purpose-flour (or normal-flour or even gluten-free) rather than chickpea-flour (have not tried it out though).
Sweetener: You also are able to use a sweetener of choice, e.g. brown sugar, maple syrup, coconut sugar, etc.