Vegan Kung Pao Cauliflower
Ingredients
- 1 small head cauliflower
- 1 small green bell pepper
- 1/2 small red onion
- 2 cloves garlic
- 1/4 cup dry roasted cashews
- 4 dried Thai chilis
- oil for frying and cooking
Batter
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- a few shakes white pepper
- 1 cup cold water
Sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or sherry
Preparation
Mix the batter ingredients in a bowl with cold water until well combined and thick.
Dip cauliflower florets in batter, shake off excess, and fry until golden brown. Drain excess oil on a paper towel.
For the baked version, grease a baking sheet pan with oil, place battered cauliflower florets on the pan, and bake at 485°F until light golden brown for about 20-25 minutes, flipping halfway and brushing with oil if needed.
Mix the sauce ingredients in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add sauce to the pan and cook for 10-15 seconds.
Add cauliflower, cashews, and coat well with the sauce.
Serve warm with your favorite grain.
