Kung Pao Cauliflower Recipes

Steps:

• Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
• Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
• Transfer to a serving dish and garnish with green onion tops.

Steps:

• Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
• Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
• Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
• Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.

Steps:

• In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
• Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
• In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

Steps:

• Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.
• Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.
• Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.
• Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.
• Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.
• Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.

Steps:

• Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
• In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
• Add the cauliflower florets to the batter and toss until fully coated.
• Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
• Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
• Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
• Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
• Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
• Enjoy!

Steps:

• Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
• When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.