Kung Pao Cauliflower (宫保菜花)
The bold flavors of kung pao chicken come alive with kung pao cauliflower, a vegetarian version of the classic takeout dish! {Vegan-Adaptable}
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 medium or small head cauliflower (, cut into small florets)
- 1 tbsp peanut oil ((or vegetable oil))
- 1/4 cup flour
- 1/4 cup milk ((or non-dairy milk))
- 1/4 cup cornstarch
- 1/2 cup roasted peanuts
- 1 bell pepper (, cut into 1” (2.5 cm) pieces)
- 4 green onions (, cut into bite-sized pieces (*Footnote 1))
- 1/4 cup and 2 tablespoons Chinkiang vinegar
- 1/4 cup Shaoxing wine ((or dry sherry))
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp peanut oil ((or vegetable oil))
- 1 tsp Sichuan peppercorns (, crushed)
- 6 dried Chinese chili peppers
- 1 ” (2.5 cm) ginger (, minced)
- 4 clove garlic (, minced)
Instructions
- 1
Preheat the oven to 450°F (232°C). Line a large baking tray with parchment paper and spray with a light coating of cooking spray.
- 2
Combine the Chinkiang vinegar, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl. Stir to dissolve the sugar and cornstarch.
- 3
Dry the cauliflower thoroughly with paper towels. Add the cauliflower florets to a large bowl. Drizzle with oil and toss a few times. Add the flour and toss until the the florets are coated. Pour in the milk and toss again. Add the cornstarch and toss until the cauliflower is evenly coated. Spread the coated cauliflower on to the lined baking tray, making sure the pieces are evenly spaced out with gaps in between (*Footnote 2). Bake for 25 minutes in total. Check the cauliflower at the 15- and 20-minute marks. If the bottom is browned, flip the cauliflower. Once the baking is finished, the cauliflower should turn golden brown spotly and crispy throughout.
- 4
While the cauliflower is baking, make the sauce. Add the oil, peppercorns, and dried chilis to a small saucepan and turn the heat to medium-low. Once they become fragrant, about 1 minute, add the ginger and garlic. Cook until they are just starting to brown, another 1 to 2 minutes. Stir the sauce again to re-dissolve the cornstarch completely and add it to the pan. Raise the heat to medium-high and bring it to a boil. Boil until the sauce is just thickened. Remove the pot from the heat and set it aside.
- 5
After the cauliflower has baked for 25 minutes, pull the tray out and turn the heat to 500°F. Add the peanuts, peppers, and green onions. Put the tray back in the oven and cook for another 5 minutes, until the peppers are lightly cooked.
- 6
Pour the sauce over the cauliflower and gently toss to coat (*Footnote 3). Serve immediately as a side or a main.