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 or red chilis
- oil for frying and cooking
Batter
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- a few shakes of 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 until well combined.
Dip cauliflower florets in batter, shake off excess, and fry until golden brown. Drain excess oil on a paper towel. Alternatively, for baking, grease a baking sheet, place battered cauliflower florets on the pan, bake at 485°F until light golden brown for about 20-25 minutes, flip halfway and brush with oil if needed, and broil for the last few minutes for crispiness if desired.
Mix the sauce ingredients and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce and cook for 10-15 seconds.
Add the cooked cauliflower and cashews, and coat well with the sauce.
Serve warm with your favorite grain.
