Description
A delicious and crispy Kung Pao Cauliflower recipe featuring baked cauliflower florets coated in a flavorful batter, tossed in a spicy, tangy Kung Pao sauce with crunchy peanuts and aromatic spices. Perfectly baked for a healthier twist on the classic Chinese takeout dish, served with steamed rice for a satisfying meal.
Ingredients
Scale
Cauliflower and Batter
- 1 cauliflower, chopped into bite-sized pieces
- 1/3 cup cornflour
- 4 Tbsp plain flour
- 1/3 cup cold water
- 1 Tbsp soy sauce
- 2 tsp sesame oil
Sauce
- 1/4 cup soy sauce
- 1 Tbsp rice wine vinegar
- 2 Tbsp sugar
- 2 tsp cornflour
- 1/4 cup cold water
Stir Fry
- 1 Tbsp oil
- 1 red capsicum, sliced
- 1/2 cup roasted peanuts
- 1/2 onion, diced
- 1 tsp ground Sichuan pepper (or black pepper)
- 1 tsp chilli flakes
- 4 cloves garlic, finely chopped
- 2 spring onions, chopped
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 220°C (fan bake) and line a baking tray with baking paper. Chop the cauliflower into bite-sized pieces and place them in a large bowl, ready for battering.
- Make the Batter: Combine the cornflour, plain flour, cold water, soy sauce, and sesame oil in a bowl, mixing thoroughly until smooth. Pour this batter over the cauliflower pieces and stir well to ensure each piece is evenly coated.
- Bake the Cauliflower: Spread the battered cauliflower pieces evenly on the prepared baking tray. Bake in the preheated oven for about 25 minutes, or until the cauliflower is golden brown and crispy.
- Prepare the Sauce: While the cauliflower bakes, combine all the sauce ingredients—soy sauce, rice wine vinegar, sugar, cornflour, and cold water—in a jug. Stir well and set aside.
- Cook the Stir Fry Ingredients: Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the red capsicum, roasted peanuts, diced onion, ground Sichuan pepper, and chilli flakes. Stir-fry for a few minutes until the vegetables begin to brown and soften.
- Add Aromatics and Sauce: Add the finely chopped garlic and spring onions to the pan and fry for another minute until fragrant. Then pour in the prepared sauce and stir continuously as it heats and thickens.
- Combine and Serve: Add the crispy baked cauliflower to the pan and toss thoroughly to coat all pieces with the sauce. Serve immediately with steamed rice, garnished with extra spring onions and sesame seeds if desired for an added crunch and aroma.
Notes
- Ensure the cauliflower pieces are evenly coated with batter for maximum crispiness.
- You can adjust the amount of chilli flakes to control the heat level according to your preference.
- If you prefer, substitute roasted peanuts with cashews for a different nutty flavor.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Stir the sauce continuously once added to prevent lumps and ensure smooth thickening.
