
Kung Pao Cauliflower
Kung Pao Cauliflower recipe. Chef Jeremy Pang’s easy vegan alternative to Kung Pao Chicken uses roasted, crispy cauliflower in a spicy, Kung Pao sauce.
Ingredients
The Baked Crispy Cauliflower
- 1 medium head of cauliflower
- 3 heaped tbsp cornflour
- 7-8 tbsp Panko bread crumbs
- 5 tbsp water
- 3 tsp cayenne pepper
- 1 tbsp light soy sauce
- 3 large pinches of salt
- Dash of sesame oil
The Kung Pao sauce
- 8 to 10 dried red chillies, soaked
- 1 tbsp crushed sichuan peppercorns
- 1 tbsp chopped garlic
- 1 tbsp finely sliced ginger
- 2 spring onions
- 1 tsp chilli bean paste
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp Shiao Xing rice wine
- 1 tsp white rice vinegar
- 1 tsp sugar
- Approximately 50ml water
- 2 tsp cornstarch or 2 tbsp Panko breadcrumbs
The Garnish (optional)
- 2-3 tbsp chopped cashews or peanuts
Method
Preparation
Cooking
How To Make Kung Pao Cauliflower
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The Baked Crispy Cauliflower
- 1 medium head of cauliflower
- 3 heaped tbsp cornflour
- 7-8 tbsp Panko bread crumbs
- 5 tbsp water
- 3 tsp cayenne pepper
- 1 tbsp light soy sauce
- 3 large pinches of salt
- Dash of sesame oil
The Kung Pao sauce
- 8 to 10 dried red chillies, soaked
- 1 tbsp crushed sichuan peppercorns
- 1 tbsp chopped garlic
- 1 tbsp finely sliced ginger
- 2 spring onions
- 1 tsp chilli bean paste
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp Shiao Xing rice wine
- 1 tsp white rice vinegar
- 1 tsp sugar
- Approximately 50ml water
- 2 tsp cornstarch or 2 tbsp Panko breadcrumbs
The Garnish (optional)
- 2-3 tbsp chopped cashews or peanuts
Preparation
Cooking
How To Make Kung Pao Cauliflower
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.