Crispy Vegan Kung Pao Cauliflower

The Cauliflower

1 medium cauliflower, cut into florets
4–5 tablespoons panko breadcrumbs
3 heaped tablespoons cornflour
2–3 teaspoons cayenne pepper
Salt
1 tablespoon light soy sauce
1 teaspoon sesame oil
Splash of water

The Kung Pao Sauce

2 spring onions, chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
4–6 dried red chillies, soaked
1 teaspoon crushed Sichuan peppercorns

1 teaspoon chilli bean sauce
1½ tablespoons light soy sauce
1 tablespoon rice wine
1 teaspoon rice vinegar
1 teaspoon sugar
Water or vegetable stock (as needed)

Vegetable oil

PREPARATION

1. Blanch the cauliflower
   Bring a pan of water to the boil. Add cauliflower florets and blanch for 3–4 minutes until just tender but still firm. Drain well.
2. Prepare the crispy coating
   In a bowl mix panko, cornflour, cayenne pepper and a generous pinch of salt. Add soy sauce, sesame oil and just enough water to form a light coating mixture. Toss the warm cauliflower through the mixture so it sticks evenly.
3. Roast
   Spread onto a tray and roast at 220°C for 15–20 minutes until the panko is crisp and golden.

COOKING

1. Build the wok clock for the sauce
   Arrange spring onion at 12 o’clock, followed by ginger and garlic, soaked dried chillies, Sichuan peppercorns, and finally the sauce mixture.
2. Make the sauce
   Heat a swirl of oil in a wok over high heat. Add spring onion, ginger and garlic and stir-fry briefly to flavour the oil. Add dried chillies and Sichuan peppercorns. Immediately pour in the sauce mixture and bring to a vigorous boil.
3. Adjust consistency
   Add small amounts of water or stock to loosen. If needed, use a little of the leftover breadcrumb mixture to lightly thicken the sauce. Simmer until glossy and balanced.
4. Serve
   Reheat the sauce briefly and spoon it over the crispy roasted cauliflower. Do not toss through if you want to preserve the crunch.

School of Wok Tips

• Don’t over-blanch the cauliflower — it should still have bite before roasting.
• Over-season breadcrumb coatings slightly to ensure flavour carries through.
• Roast at high heat for maximum crispiness.
• Pour sauce over just before serving to protect the texture.

FAQs

Why isn’t my cauliflower crispy?
The oven may not have been hot enough or the florets were too wet after blanching. Drain thoroughly before coating.

Can I air fry instead of roast?
Yes? Air frying at high heat works well and can give even more crisp texture.

Is this sauce very spicy?
It has heat from cayenne, dried chillies and Sichuan peppercorns, but you can reduce the quantities to suit your preference.