Kung Pao Cauliflower



Ingredients
Batter:


  1. 1/2 cup chickpea flour (60 g) 
  2. 4 tbsp cornstarch (30 g)
  3. 1/2 cup plant-based milk (120 ml)
  4. 1/2 tbsp soy sauce 
  5. 1 medium head of cauliflower cut into bite-sized florets (600 g)


Sauce:


  1. 1/2 cup of water (120 ml)
  2. 3 tbsp soy sauce
  3. 2 tbsp rice vinegar
  4. 2 tbsp maple syrup
  5. 1 tbsp cornstarch
  6. 1/2 tsp smoked paprika
  7. 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies 
  8. For the skillet:
  9. 2 tsp oil or water
  10. 4 cloves garlic minced
  11. 1 tbsp fresh ginger minced
  12. 3/4-1 tsp peppercorns
  13. 1 small/medium bell pepper sliced into fine strips
  14. 1 tsp sesame seeds
  15. fresh chives chopped
  16. peanuts (optional)



Instructions
Batter:


  • Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets.
  • Toss until all cauliflower florets are coated with batter. Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes


Skillet:


  • Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
  • Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp).


Sauce:


  • Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk.
  • Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat.
  • Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
  • Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy!

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