Kung Pao Cauliflower

Name: Kung Pao Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1/2 cup chickpea flour ((*see recipe notes)); 4 tbsp cornstarch; 1/2 cup plant-based milk; 1/2 tbsp soy sauce ((*see recipe notes)); 1 medium head of cauliflower (cut into bite-sized florets); 1/2 cup of water; 3 tbsp soy sauce ((*see recipe notes)); 2 tbsp rice vinegar; 2 tbsp maple syrup ((*see recipe notes)); 1 tbsp cornstarch; 1/2 tsp smoked paprika; 1/4-1/3 tsp cayenne pepper (OR 4-6 dried chilies (*see recipe notes)); 2 tsp oil (or water); 4 cloves garlic (minced); 1 tbsp fresh ginger (minced); 3/4 tsp peppercorns ((optional)); 1 small/medium bell pepper (sliced into fine strips); 1 tsp sesame seeds; fresh chives (chopped); peanuts ((optional))

Instructions

Prep:15minCook:35min

This Kung Pao Cauliflower is a delicious stir-fry which is spicy, hearty, satisfying, and comforting. It's a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!

Updated at: Mon, 25 Nov 2024 03:34:10 GMT