Description
A delightful vegetarian dish featuring crispy battered cauliflower tossed in a savory and slightly spicy Kung Pao sauce, complemented by fresh bell peppers and roasted peanuts.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1/2 cup cornstarch
- 1/2 cup water
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Oil for frying
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tbsp water
- 1/2 tsp red pepper flakes
- 1 tbsp oil
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup roasted peanuts or cashews
- 2–3 dried red chilies (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Combine the cornstarch, water, flour, salt, garlic powder, and black pepper in a large bowl to make the batter.
- Add the cauliflower florets, making sure they are evenly coated.
- Heat oil in a pan over medium-high heat.
- Fry the cauliflower in batches for about 3-4 minutes until golden brown and crispy.
- Set aside the fried cauliflower on a paper towel-lined plate.
- Whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar (or maple syrup), sesame oil, minced garlic, grated ginger, and cornstarch-water mixture in a separate bowl.
- Heat 1 tablespoon of oil in the same pan over medium heat.
- Add the diced red and green bell peppers and stir-fry for 2-3 minutes.
- Incorporate the roasted peanuts (or cashews) and dried red chilies into the pan.
- Add the crispy cauliflower back to the pan and toss to coat with the sauce.
- Cook for an additional 2-3 minutes to thicken the sauce.
- Garnish with sliced green onions and serve.
Notes
Prep the batter and sauce ahead of time for an easier cooking experience. Can be served with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Kung Pao Cauliflower, Vegan Recipe, Asian Cuisine, Vegetarian Dish, Cauliflower Recipe