Cauliflower Kung Pao



Nothing can really go wrong here apart from the cooking of the cauliflower which is easy to check and easier to correct!

Rub well

1. Olive Oil, 2 tbsp at least

2. Sichuan Peppercorns, 2 tbsp, crushed

all over

3. Cauliflower, 1 medium sized head, trimmed of outer leaves, and shaped to the base so that it stands upright.

Place on a tray in a preheated oven at 200 degrees Celsius for about 90 minutes until you can push a knife through the stem with no resistance.

While cauliflower is cooking, in a bowl whisk together to a smooth paste taking care to break down lumps

4. Cornflour, 2 tsp

5. Soy Sauce, 2 tbsp

6. Hoisin Sauce, 2 tbsp

​7. Vinegar, 2 tbsp, I prefer here white wine or rice, but any will do.

When cauliflower is cooked, pour half the sauce over it and return it to the oven for 15 minutes to caramelize some of the sauce on to it. Take it out of the oven and pour the remaining sauce over it. Sprinkle with the garnishes:

8. Fresh Coriander (or Parsley),

9. Red chili

10. Peanuts (or cashews, pine nuts, almonds).

and serve slightly warm or at room T.

You can also saute some ginger, and spring onions and add them to the sauce.

Alternatively you can boil or steam cauliflower florets for faster cooking but I prefer the roasted texture.

It keeps well for a few days in an air tight container in the fridge.

Soy and Hoisin Sauce keep long on the shelf and also in the fridge once opened.

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