Kung Pao Cauliflower
A delicious and authentic soups and broths recipe for Kung Pao Cauliflower, prepared with traditional seasonings and techniques.
Ingredients
- • 1 head cauliflower (cored and cut into 1.5" (4-cm) florets)
- • 2 tablespoons vegetable oil (and extra oil spray, if needed)
- • 1/2 teaspoon flaky sea salt
- • 1/4 cup chicken broth
- • 3 tablespoons distilled vinegar
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons light soy sauce
- • 1 tablespoon Chinese chilli oil
- • 1 teaspoon dark soy sauce
- • 2 tablespoons sugar
- • 2 teaspoons cornflour
- • 1 tablespoon vegetable oil
- • 1/2 teaspoon ground Sichuan peppercorns
- • 4 dried Chinese chilli peppers (halved crosswise and seeds removed)
- • 1 tablespoon minced ginger
- • 4 cloves garlic (minced)
- • 1 sweet peppers (cut into 1” (2.5 cm) pieces)
- • 4 spring onions (cut into 1/2” (1-cm) long pieces)
- • 1/2 cup roasted peanuts
Preparation Steps
Preheat the oven to 450ºF (230ºC). Line a baking sheet with baking parchment.
Add the cauliflower into a big bowl. Add the 2 tablespoons of oil and salt. Toss to coat well. Transfer to the lined baking sheet, arrange the cauliflower to face the cut side down. Roast for 20 minutes. Flip the cauliflower. Keep roasting for another 10 to 12 minutes until the cauliflower is fully cooked through and the surface has browned. If the cauliflower looks dry during roasting, you can add extra oil spray to keep the cauliflower roasting well.
Mix all the sauce ingredients in a medium bowl.
When the cauliflower is roasted, remove the baking sheet from the oven. Transfer the cauliflowers into a big plate.
Heat the 1 tablespoon oil in a wok over medium heat until shimmering. Add the ground Sichuan peppercorns, dried chilli peppers, ginger, and garlic. Cook until very fragrant, 30 seconds to 1 minute.
Add the pepper and spring onions. Stir and cook for 1 minute, or up to 2 minutes if you prefer the pepper to taste more tender.
Stir the sauce again until the cornflour is dissolved completely, pour into the frying pan. Cook and stir until the sauce thickens.
Add back the cauliflower and peanuts. Toss everything together until mixed well. Transfer to a large serving plate and serve hot.