Spicy Crispy Kung Pao Cauliflower Recipe
"Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice...."
INGREDIENTS
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1/4 cup + 1 tbsp corn starch or other starch
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1/4 cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf)
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1/4 cup + 1 tbsp or more water
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1/2 tsp cayenne ( use a 1/3 tsp for less heat)
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2 tsp soy sauce
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1/4 tsp salt
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1/4 tsp roasted sesame oil
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1 tsp oil
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1 medium head of cauliflower, chopped into florets
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1 tsp oil
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8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)
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1/2 tsp coarsely crushed sichuan peppercorns (or use a mix of coarsely crushed black pepper and red pepper flakes)
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2 to 3 tbsp chopped cashews or peanuts
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4 to 5 cloves of garlic, minced
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1 inch ginger minced
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2 tbsp scallions, chopped
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2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gf)
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1.5 to 2 tbsp rice vinegar
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1 tsp chinese rice wine (optional)
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1 tbsp sugar
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1/4 cup + 2 tbsp water (use 1/2 cup for more sauce)
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1 tsp cornstarch
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