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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.
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
1/2 tsp cayenne use a 1/3 tsp for less heat
2 tsp soy sauce
1/4 tsp salt
1/4 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
1/2 tsp coarsely crushed sichuan peppercorns
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic minced
1 inch ginger minced
2 tbsp scallions chopped
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
1/4 cup + 2 tbsp water use 1/2 cup for more sauce
1 tsp cornstarch
Visit Spicy Crispy Kung Pao Cauliflower By Richa – Vegan Richa @ www.veganricha.com for full recipe
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Originally posted 2017-10-05 21:08:42.