Kung Pao Cauliflower

elavegan.com

Renee Tyran

12-24-2023

subheading: Batter:

½ cup ( 60 g) chickpea flour (*see recipe notes)

4 tbsp ( 30 g) cornstarch

½ cup ( 120 ml) plant-based milk

½ tbsp soy sauce (*see recipe notes)

1 medium ( 600 g) head of cauliflower cut into bite-sized florets

subheading: Sauce:

½ cup of ( 120 ml) water

3 tbsp soy sauce (*see recipe notes)

2 tbsp rice vinegar

2 tbsp maple syrup (*see recipe notes)

1 tbsp cornstarch

½ tsp smoked paprika

¼ to ⅓ tsp cayenne pepper OR 4 to 6 dried chilies (*see recipe notes)

subheading: For the skillet:

2 tsp oil or water

4 cloves garlic minced

1 tbsp fresh ginger minced

¾ tsp peppercorns (optional)

1 small/medium bell pepper sliced into fine strips

1 tsp sesame seeds

fresh chives chopped

peanuts (optional)

Directions at elavegan.com

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