Ingredients
For the baked cauliflower:
5 tbsp corn starch or other starch
6 tbsp bread crumbs use gluten-free crumbs to make gf (optional)
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 medium head of cauliflower chopped into florets
For the Kung Pao sauce:
Broccoli florets (optional)
1 tsp oil
8 to 10 dried red chilies chinese red chilies
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
1.5 to 2 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup of water
1 tsp cornstarch
Chop up the cauliflower. Preheat the oven to 400 degrees F. Bake cauliflower for 15 ton30 minutes to soften.
Heat oil in wok over medium heat. When cauliflower is done in oven, dredge in corn starch. Fry until crispy. Remove and set aside.
Fry broccoli Until soft. Set aside.
Add the red chilies.
Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
Add in the scallions, and other soft veggies if using and mix in. Increase heat to medium. Cook for a minute.
Mix the sauce ingredients in a bowl and add to the wok. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins.
Mix in cauliflower and broccoli, toss. Serve over rice.
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