{"id":26042,"date":"2020-08-29T11:20:24","date_gmt":"2020-08-29T15:20:24","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=26042"},"modified":"2022-12-14T07:57:54","modified_gmt":"2022-12-14T12:57:54","slug":"kung-pao-cauliflower","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/kung-pao-cauliflower\/","title":{"rendered":"Kung Pao Cauliflower (\u5bab\u4fdd\u83dc\u82b1)"},"content":{"rendered":"\n

The bold flavors of kung pao chicken come alive with kung pao cauliflower, a vegetarian version of the classic takeout dish! {Vegan-Adaptable}<\/p>\n\n\n\n

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Kung pao chicken<\/a> is a favorite on every Chinese restaurant menu. But not everyone eats meat and even if you do, perhaps you\u2019re looking for a meatless meal to keep up with your healthy lifestyle. <\/p>\n\n\n\n

That\u2019s where kung pao cauliflower comes in. Honestly, I think cauliflower can do just about anything. I\u2019ll show you how to make kung pao cauliflower with that same sticky glossy sauce you love for its savory, sweet, sour, and spicy notes.<\/p>\n\n\n\n

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Why this recipe<\/h2>\n\n\n\n

To make it, the cauliflower gets coated with a thin batter and then is baked until crispy. Kung pao cauliflower is definitely a healthier version of this restaurant dish that\u2019s often cooked with lots of oil. As much as I like a crispy battered cauliflower, I actually found that some restaurant versions use too thick of a batter, which robs the taste from the cauliflower.<\/p>\n\n\n\n

After testing many formulas, we discovered the best way to create crispy cauliflower for this dish without deep-frying it. So the coating is a bit thinner than the kind you see in restaurants, especially with fried cauliflower dishes, yet it\u2019s crispy and satisfying.<\/p>\n\n\n\n

Honestly, I like the thin coating better. Not only is it healthier, but it also brings out the best texture of the cauliflower. Kung pao cauliflower is a vegetarian dish, but if you use plant milk, you can make it completely vegan.<\/p>\n\n\n\n

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\"Roasted<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

I know the ingredient list looks long, but don\u2019t let that scare you off. <\/p>\n\n\n\n

Once you\u2019re done prepping, you can group your ingredients into a few bowls (See the picture below, plus the coating for the cauliflower).<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

TIP – How to cut cauliflower for roasting<\/h3>\n\n\n\n

After many rounds of testing, we found out that it\u2019s best to cut the cauliflower into small-ish bite-sized florets.<\/strong> This way, the dish will result in a better texture with properly cooked cauliflower and a crispy coating. If you cut the cauliflower too big, the cauliflower will release too much moisture during the baking and it will prevent the batter from crisping up.<\/p>\n\n\n\n

To cut the cauliflower:<\/p>\n\n\n\n

  1. Cut off the florets<\/li>
  2. Use your knife to split the florets into 2 to 3 pieces, depending on the size<\/li>
  3. I like to cut the stem of florets with a tilted knife, then use my hands to split the head part. <\/strong><\/li>
  4. This way, you will have very few cauliflower \u201ccrumbles\u201d falling off during the cutting. The cauliflower will have a slightly uneven surface that yields a better texture on the thin ends, plus it holds the sauce better.<\/li><\/ol>\n\n\n\n
    \"How<\/figure>\n\n\n\n

    Cooking process <\/h2>\n\n\n\n

    Make the sauce<\/h3>\n\n\n\n
    1. Grind the Sichuan peppercorns<\/li>
    2. Cook the peppercorns and dried peppers to release fragrance<\/li>
    3. Cook the ginger and garlic<\/li>
    4. Pour in the sauce liquid and cook until thickened<\/li><\/ol>\n\n\n\n

      PS. I prefer to grind my Sichuan peppercorns a bit coarse, so it\u2019s not overwhelmingly numbing.<\/p>\n\n\n\n

      \"How<\/figure>\n\n\n\n

      Roast the cauliflower<\/h3>\n\n\n\n
      1. Coat the cauliflower with oil and milk<\/li>
      2. Then coat the cauliflower with the dry ingredients<\/li>
      3. Arrange the cauliflower on a baking sheet, leaving space in between (very important)<\/li>
      4. Roast for 15 to 20 minutes and flip once<\/li>
      5. Keep roasting until the cauliflower is cooked and the coating is super crispy<\/li>
      6. Add the peppers and peanuts and give it a quick roast<\/li>
      7. Stir in the sauce <\/li>
      8. Coat the cauliflower with sauce and enjoy!<\/li><\/ol>\n\n\n\n
        \"How<\/figure>\n\n\n\n

        You\u2019ll be surprised how crispy this baked cauliflower turns out.<\/p>\n\n\n\n

        \"Drizzle<\/figure>\n\n\n\n
        \"Kung<\/figure>\n\n\n\n

        This dish is so easy and simple to put together and you\u2019ll be rewarded with scrumptious flavors and fragrant aromas. Definitely pair kung pao cauliflower with rice to make a dinner that you\u2019ll love. It can work as an appetizer or be served as one of your main dishes when you\u2019re having people over. Why not invite them for a homemade Chinese takeout-themed dinner<\/a>? It will be perfect!<\/p>\n\n\n\n

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        Want to learn more about Chinese Cooking?<\/strong> Sign up my newsletter<\/a> to receive the 5-Day Chinese Cooking Crash Course and recipe update!<\/p>\n\n\n

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        Chinese Cooking Made Easy<\/h2>

        Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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        Kung Pao Cauliflower (\u5bab\u4fdd\u83dc\u82b1)<\/h2>\r\n\r\n\t\t\t
        By <\/span>Maggie Zhu<\/a><\/span><\/div>\r\n\r\n\t\t\t