Spicy Kung Pao Cauliflower
This Kung Pao cauliflower is a delicious, meat-free Chinese takeaway alternative to the classic Kung Pao Chicken. It is sweet, spicy, sticky, and finger-licking tasty.
Ingredients
1head
SmallCauliflowerabout 550-600g, cut into bite-sized pieces
1Tbsp
Corn Starch
1Tbsp
Dark Soy Sauce
1/2
Spring Onion, roughly chopped
1/3in
Fresh Ginger, minced
2cloves
Garlic, minced
2Tbsp
Chopped Roasted Peanuts
6
Dried Chili Peppersup to 8optional
2Tbsp
Cooking Oil
1tsp
Dark Soy Sauce
1Tbsp
Light Soy Sauce
1Tbsp
Distilled White Vinegar
2Tbsp
Maple Syrup
2tsp
Corn Starch
1/3cup
Water
1/2tsp
Chili Oiloptional
to taste
Spring Onions
Nutrition Per Serving
Calories
505
Fat
26.6 g
Protein
16.3 g
Carbs
63.1 g
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Put the florets in a large mixing bowl, adding Corn Starch (1 Tbsp), and Dark Soy Sauce (1 Tbsp). Mix well, making sure each cauliflower floret is coated evenly.
