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Vegan Kung Pao Cauliflower 22 January, 2019 | Vegan

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  • For Cauliflower:
  • 1 head of cauliflower, cut into florets
  • 5 tbsp cornstarch
  • 6 tbsp breadcrumbs
  • 5 tbsp water
  • ½ tsp cayenne
  • 2 tsp soy sauce
  • 1/4 tsp roasted sesame oil
  • 1 tsp vegetable oil
  • For Kung Pao Sauce:
  • 1 tsp vegetable oil
  • 1 1/2 tsp red pepper flakes
  • 3 tbsp chopped peanuts
  • 4 cloves garlic, minced
  • 1” piece of ginger, peeled and minced
  • 2 tbsp scallions, chopped (+ more for garnish, if desired)
  • 2.5 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 cup water
  • 1 tsp cornstarch


Preheat the oven to 425 degrees.
In a large bowl, mix the cornstarch, breadcrumbs, water, cayenne, soy sauce, sesame oil and vegetable oil.
Let batter sit for 30 seconds to thicken.
Add cauliflower to bowl and toss until all pieces are coated. Place cauliflower pieces on parchment lined baking sheet.
Bake appx. 30 minutes, or until florets are soft and fully cooked.
While cauliflower is baking, make the sauce. Heat oil over medium heat. Add red pepper flakes and cook until fragrant.
Add peanuts and cook for 30 seconds.
Add garlic and ginger and reduce heat to medium low. Cook until garlic is golden, being careful not to burn.
Increase heat to medium, add scallions and cook for another minute.
In a bowl, combine soy sauce, rice vinegar, sugar, water and cornstarch.
Add soy sauce mixture to skillet and cook until it starts to simmer and thicken. Taste and adjust sweetness, salt and spice levels according to your preference.
Arrange baked cauliflower in a shallow dish in a single layer. Drizzle sauce over top. Garnish with additional fresh scallion, if desired.

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