Description
Taking plant-based to the next level with this Kung Pao Cauliflower masterpiece.
Ingredients
Units
Scale
Cauliflower
- 1 Head of Cauliflower (cut into florets)
- 1 Tablespoon Soy Sauce
- 1 cup Flour
- Water
- Salt & Pepper to taste
Kung Pao Sauce
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Hoisin Sauce
- 2 Tablespoons Vinegar
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Honey/Sugar
- 1 Teaspoon Chili Sauce/Sambal/Chili Flakes (add more if needed)
- 1 Tablespoon Cornflour & Water (slurry)
- 1 Red Pepper (thinly sliced)
- 1 Green Bell Pepper (cut roughly)
- 1 Red Onion (sliced)
- 3 Garlic Cloves (grated)
- 1 Teaspoon Ginger (grated)
- Roasted Peanuts (garnish)
Instructions
Cauliflower
- Mix the flour, soy, water, and seasoning to form a thick batter.
- Drop the florets in and mix well to coat.
- Fry until golden or place on a baking sheet and bake at 180C/350F until fork tender.
- Set aside.
Kung Pao Sauce
- In a pot, gently heat the soy, Hoisin, vinegar, sesame oil, honey/ sugar, chili, and cornstarch slurry. Whisk to remove any lumps.
- Sauté the onion, ginger, garlic, and peppers then add to the cauliflower.
- Pour the sauce over and toss well to coat the cauliflower.
- Return to the pan/oven and cook for a further 10 minutes.
- Garnish with peanuts, serve, and enjoy!!
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Rochelle from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 11.7 g
- Sodium: 856.2 mg
- Fat: 9.5 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 41.3 g
- Fiber: 6.4 g
- Protein: 10.4 g
- Cholesterol: 0.2 mg
