Spicy Crispy Kung Pao Cauliflower

veganricha.com

meh

subheading: For the Baked Crispy Cauliflower:

¼ cup + 1 tbsp corn starch or other starch

¼ cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf)

¼ cup + 1 tbsp or more water

½ tsp cayenne ( use a ⅓ tsp for less heat)

2 tsp soy sauce

¼ tsp salt

¼ tsp roasted sesame oil

1 tsp oil

1 medium head of cauliflower, chopped into florets

subheading: For the Kung Pao sauce:

1 tsp oil

8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)

½ tsp coarsely crushed sichuan peppercorns (or use a mix of coarsely crushed black pepper and red pepper flakes)

2 to 3 tbsp chopped cashews or peanuts

4 to 5 cloves of garlic, minced

1 inch ginger minced

2 tbsp scallions, chopped

subheading: Sauce mix:

2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gf)

1.5 to 2 tbsp rice vinegar

1 tsp chinese rice wine (optional)

1 tbsp sugar

¼ cup + 2 tbsp water (use ½ cup for more sauce)

1 tsp cornstarch

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