Spicy Crispy Kung Pao Cauliflower ~ Good Dinner Girl

These crispy kung pao cauliflower bites are just that, crispy, spicy, juicy, hot, and super fun. Bake the cauliflower, make the kung pao sauce. Arrange the cauliflower in one layer in a serving plate/bowl. Drizzle the sauce just before serving.

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.

The dish can also be served with rice or other cooked grains. The recipe is for snack kung pao cauliflower bites. Double the sauce to serve over rice, or if you have a good large cauliflower head. The sauce can get hot depending on the chilies you use. Taste before drizzling over the cauliflower. If too hot, make another batch of the sauce without the chilies and mix. For a quick recipe, toss cauliflower in salt, cayenne and oil and bake until done, or cook in a pan with a splash of water until tender, then toss in the sauce. Serve with a jar of cold water. 🙂

Spicy Crispy Kung Pao Cauliflower Recipe

Prep time : 15 mins
Cook time : 40 mins
Total time : 55 mins
Cuisine: Asian
Serves: 2

Ingredients:

For the Baked Crispy Cauliflower

5 tbsp corn starch or other starch
6 tbsp bread crumbs (use gluten-free crumbs to make gf)
5 tbsp or more water
½ tsp cayenne ( use a ⅓ tsp for less heat)
2 tsp soy sauce
¼ tsp salt
¼ tsp roasted sesame oil
1 tsp oil
1 medium head of cauliflower, chopped into florets

For the Kung Pao sauce:

1 tsp oil
8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)
½ tsp coarsely crushed sichuan peppercorns (or use a mix of coarsely crushed black pepper and red pepper flakes)
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic, minced
1 inch ginger minced
2 tbsp scallions, chopped

Sauce mix

2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gf)
1.5 to 2 tbsp rice vinegar
1 tsp chinese rice wine (optional)
1 tbsp sugar
¼ cup + 2 tbsp water (use ½ cup for more sauce)

See Full Recipe please visit : Spicy Crispy Kung Pao Cauliflower