Kung Pao Cauliflower

bonappetit.com

Jill Mac

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 tablespoon plus 2 teaspoons soy sauce

1 tablespoon sherry vinegar

2 teaspoons hoisin sauce

2 teaspoons sugar

1 teaspoon toasted sesame oil

1 medium head of cauliflower (about 1¾ pounds)

2 tablespoons vegetable oil, divided

3 ounces slab or thick-cut bacon, chopped

6 dried japones chiles, chiles de árbol, or other red chiles

1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns

3 scallions, dark-green and white parts separated, thinly sliced

1 serrano chile, sliced

1 1-inch piece ginger, peeled, finely chopped

2 garlic cloves, sliced

¼ cup unsalted, roasted peanuts

Kosher salt

Steamed white rice (for serving)

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