Crispy Spicy Kung Pao Cauliflower Recipe for Dinner

Ingredients

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 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, arbol, or cayenne; use milder dried chilies for less heat)
• 1/2 tsp coarsely crushed Sichuan peppercorns (or a mix of black pepper and red pepper flakes)
• 2 to 3 tbsp chopped cashews or peanuts
• 4 to 5 garlic cloves, minced
• 1 inch ginger, minced
• 2 tbsp scallions, chopped

Sauce Mix

• 2.5 tbsp low sodium soy sauce or tamari (use certified GF to keep recipe gluten-free)
• 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

Instructions

1. Preheat oven to 425°F (220°C). Chop cauliflower into florets and set aside.
2. Make the batter by mixing cornstarch, breadcrumbs, water, cayenne, soy sauce, salt, roasted sesame oil, and 1 tsp oil. Let it rest briefly; the cornstarch will thicken the mixture. If the batter gets too thick while coating, thin with a teaspoon of water.
3. Dip each floret in the batter, tap off excess, and place on a parchment-lined baking sheet in a single layer. Bake for about 30 minutes, or until florets are tender when tested with a toothpick or knife. Bake longer if needed for a crispier texture.
4. While cauliflower bakes, prepare the sauce. Heat 1 tsp oil in a skillet over medium-high heat. Add dried chilies and crushed Sichuan peppercorns; briefly cook until fragrant but not burnt. Break a few chilies open if you want more heat.
5. Add the chopped nuts and stir for a few seconds. Add ginger and garlic, reduce heat to medium-low, and cook until garlic turns lightly golden, about 4–5 minutes, stirring occasionally.
6. Add scallions and any optional diced vegetables, increase heat to medium, and cook for about a minute.
7. Whisk together the sauce mix (soy/tamari, rice vinegar, rice wine if using, sugar, water, and cornstarch) and add it to the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning, sweetness, and heat as needed.
8. Arrange baked cauliflower in a shallow serving dish in one layer. Drizzle the hot sauce over the florets just before serving.
9. To store, keep cauliflower and sauce separately. Reheat the sauce and pour over warmed florets. To serve over rice or grains, double the sauce amounts, bring to a boil to thicken, toss the cauliflower in the sauce, and serve immediately over rice.

Video

Notes

Whole dried chilies give a smoky mild heat; breaking some open increases intensity quickly. If the sauce gets too hot, adjust with additional sauce without chilies or add sugar to tame the heat. Nutritional values are approximate and based on one serving.

Nutrition