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Cauliflower Kung Pao

I love cauliflower in all its forms. Raw, pureed, fried, you name it (ok maybe not boiled..!). And in this recipe, baked whole in the oven, there is really something majestic about it.

Start with:

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

and rub it well, using your hands, with:

  • Olive Oil, 2 tbsp at least

  • Sichuan Peppercorns, 2 tbsp, crushed

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 any lumps:

  • Cornflour, 2 tsp

  • Soy Sauce, 2 tbsp

  • Hoisin Sauce, 2 tbsp

  • ​Rice Vinegar, 2 tbsp

  • Spring onion, 2 pcs, thinly cut

In a pan briefly saute:

  • Ginger, 1 tbsp, grated

  • Garlic, 1 tbsp, minced

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

  • Coriander leaves

  • Red chilli, finely cut

  • Peanuts, crashed

and serve slightly warm or at room T.


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