Spicy Crispy Kung Pao Cauliflower Recipe

INGREDIENTS
For the Baked Crìspy Caulìflower

  • 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 oìl
  • 1 tsp oìl
  • 1 medìum head of caulìflower chopped ìnto florets

For the Kung Pao sauce:

  • 1 tsp oìl
  • 8 to 10 drìed red chìlìes chìnese red chìlìes, or arbol or cayenne, or use calìfornìa red for less heat
  • 1/2 tsp coarsely crushed sìchuan peppercorns or use a mìx of coarsely crushed black pepper and red pepper flakes
  • 2 to 3 tbsp chopped cashews or peanuts
  • 4 to 5 cloves of garlìc mìnced
  • 1 ìnch gìnger mìnced
  • 2 tbsp scallìons chopped

Sauce mìx

  • 2.5 tbsp low sodìum soy sauce/tamarì use certìfìed gluten-free sauce to make gf
  • 1.5 to 2 tbsp rìce vìnegar
  • 1 tsp chìnese rìce wìne optìonal
  • 1 tbsp sugar
  • 1/4 cup + 2 tbsp water use 1/2 cup for more sauce
  • 1 tsp cornstarch
    Spicy Crispy Kung Pao Cauliflower Recipe

INSTRUCTIONS
Get full recipe >> CLICK HERE

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