Kung Pao Cauliflower


 Better than any takeout - this homemade Kung Pao Cauliflower is vegetarian's delight,who crave for Kung Pao Chicken!



How many of you love the Chinese takeout dishes? I love and so does my family! We love Chinese takeout dishes and specially Pepper Chicken(Panda CopyCat), Kung Pao Chicken and Chowmein,Sesame Chicken to name a few, and because of that I keep trying these recipes at home so that I can feed my family all the dishes whenever we crave rather than waiting for home delivery or going out and getting the takeout orders.

Have you checked my previous recipes of Kung Pao Chicken,Pepper Chicken(Panda CopyCat) and many more.Do check them out here.
Coming back to this recipe,since on Monday's we are vegetarian so I wanted to make some Kung Pao recipe but can't make Chicken so thought of trying with cauliflower and that turned out great too.


A plate served with delicious spicy Kung Pao Cauliflower along with rice


A plate served with spicy good Kung Pao Cauliflower with rice

Here are the steps to make Kung Pao Cauliflower at home:
  • First marinate the cauliflower florets, then add the cornstarch to them and further deep fry them
  • If you are not looking for deepfrying then baking them is another  option you can try. But to bake you need to few drops of Sesame oil on top of the cauliflower florets when you place them on the baking tray.
  • Next steps will include stir frying the remaining veggies that you want to use in this recipe. I wanted to use Zucchini but was not available with me so skipped that.
  • Stir fry veggies,dry red chilis,peanuts for a while,add spices and sauces. Toss them well. Finally add cauliflower and toss further.
  • In this recipe I have not made lot of gravy for the cauliflower but you can double the quantity of spices and cornstarch slurry and make the sauce more.

Step by Step pictures of how to make Kung Pao Cauliflower



Best restaurant style Kung Pao Cauliflower served with rice

Kung Pao Cauliflower

prasanna hede
Published 10/25/2018
Kung Pao Cauliflower
Delicious vegetarian alternative to the Kung Pao Chicken - its Kung Pao Cauliflower!

Ingredients

  • 1 Medium,Cauliflower head,cut into florets
  • For Marination and cover:
  • 3 Tbsp Cornstarch
  • 3 Tbsp APF/ All purpose Flour / Maida
  • As per need Salt
  • 1 Tbsp Soy Sauce
  • 1/2 Tbsp Rice Vinegar / Chili Vinegar
  • 1 Tsp Paprika/ Chili Powder
  • 8 Tbsp or more Water
  • Oil for Deep Frying
  • For Sauce:
  • 3 Tbsp Roasted Sesame Oil
  • 1 Small,Red Onion,diced
  • 1 Small,Red Bell Pepper,diced
  • 1 Tbsp Garlic,minced
  • 1 Tbsp Ginger, minced
  • 2 Sprigs Spring Onion,chopped
  • 6 Dry Red Chili Peppers,broken in half
  • As per need,Salt
  • 2 Tbsp Brown Sugar
  • 1/3 Cup Peanuts
  • 1 Tsp Freshly cracked,Black Pepper
  • 1/2 Tsp Freshly cracked,Red Chili,dry
  • 3 Tbsp Soy Sauce
  • 1.5 Tbsp Rice Vinegar/Chili Vinegar
  • 1.5 Tbsp Chili Paste / Sambal Oelek
  • 1 Tsp Cornstarch
  • 1/4 Cup Water

Instructions

  1. Clean the cauliflower florets and add the ingredients mentioned for marination.
    Next add the flours and water little by little to form a smooth coating for the florets.
    Do not make this coating water or very thick.
  2. In a deep frying pan,add oil and when its hot,slowly add the florets in batches.
    Fry them on medium flame till cooked.
    Then drain them on kitchen tissue paper.
  3. In a pan,add sesame oil and when its hot,add the veggies,red chili and peanuts and stir fry them till veggies are crisp and starts to smell nice.
    Add the spices and sauces mentioned.
    Saute further,and add the cornstarch mixed in water,adjust the salt.
    Let the sauce simmer for a few seconds.
  4. Finally add the cauliflower florets and toss well.
    Add some reserved spring onion greens.
    Serve hot with some rice or noodles.
Yield: 4 Servings
Prep Time: 00:15:00 mins.
Cook time: 00:25:00 mins.
Total time: 40 mins.
Tags: kung pao,cauliflower,chinese takeout




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Kung Pao Cauliflower


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Prasanna Hede
Prasanna Hede

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