Spicy Crispy Kung Pao Cauliflower

veganricha.com

Roberta M

subheading: For the Baked Crispy Cauliflower:

5 tbsp corn starch or other starch

6 tbsp bread crumbs use gluten-free crumbs to make gf

5 tbsp or more water

½ tsp ( 0.5 tsp) cayenne use a ⅓ tsp for less heat

2 tsp soy sauce

¼ tsp ( 0.25 tsp) salt

¼ tsp ( 0.25 tsp) roasted sesame oil

1 tsp oil

1 medium head of cauliflower chopped into florets

subheading: For the Kung Pao sauce:

1 tsp oil

8 to 10 ( 8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat

½ tsp ( 0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes

2 to 3 tbsp chopped cashews or peanuts

4 to 5 cloves of garlic minced

1 inch ginger minced

2 tbsp scallions chopped

subheading: Sauce mix:

2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf

1.5 to 2 tbsp ( 1.5 to 1 tbsp) rice vinegar

1 tsp chinese rice wine optional

1 tbsp sugar

¼ cup ( 63 ml) + 2 tbsp water use ½ cup for more sauce

1 tsp cornstarch

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