Spicy Crispy Kung Pao Cauliflower

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Hello there, welcome to our recipe blog. Right here you can obtain an overview on how to make extremely yummy Spicy Crispy Kung Pao Cauliflower dishes. The manufacturing procedure is very easy, you just require to follow the approaches that we have composed on this web page. The following are the stages of just how to cook Spicy Crispy Kung Pao Cauliflower. Please adhere to the guidelines well.

For the Baked Crispy Cauliflower
¼ cup + 1 tbsp corn starch or other starch
¼ cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf)
¼ cup + 1 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)
1 tsp cornstarch

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