Spicy Crispy Kung Pao Cauliflower Recipe
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Vegan Richa · by Vegan Richa★ 4.8 (59)

Spicy Crispy Kung Pao Cauliflower Recipe

NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 12%
CARBS 41G74% OF CAL
4G FIBER7G SUGAR30G OTHER
FAT 4G18% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy battered cauliflower tossed in a spicy kung pao sauce with cashews. A bold appetizer that works for gameday or as a vegan main over rice.

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Nutrition & ingredients

Ingredients

serves 4
  • 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 oil
  • 1 tsp oil
  • 1 medium head of cauliflower (chopped into florets)
  • 8 to 10 dried red chilies (chinese red chilies, or arbol or cayenne, or use california red for less heat)
  • 1/2 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)
  • 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
  • 1/4 cup + 2 tbsp water (use 1/2 cup for more sauce)
  • 1 tsp cornstarch
PREP
15M
SODIUM
735MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.