Go Back
Print

Kung Pao Cauliflower

Spicy Asian Kung Pao Cauliflower roasted in the oven and coated in a sweet and spicy sauce. Serve with rice or stand alone.

Course Entree
Cuisine Chinese
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 1 head cauliflower stem removed and cut into florets
  • 2 large eggs
  • 3/4 cup all purpose flour
  • salt
  • freshly cracked black pepper
  • olive oil
  • sesame oil

For the sauce

  • 1 tsp sesame oil
  • 2 cloves garlic grated
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp grated ginger
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • salt
  • pepper
  • 1 tbsp corn starch
  • 1/4 cup water

Instructions

  1. preheat the oven to 400 degrees F. Line a large baking sheet with parchment and a wire rack.

  2. Add eggs to a gallon size resealable plastic storage bag along with a little salt and pepper. Shake and smash eggs until beaten. Add cauliflower and shake and mix until evenly coated.

  3. Add flour and a little bit of salt and pepper to a pie plate. Use tongs to remove the egg coated cauliflower. Toss in the flour mixture, shake off excess, and then add to wire rack.

  4. Bake the cauliflower for 20 minutes. Remove from oven and spray with olive oil or cooking spray. Return to oven and bake for another 15-20 minutes, until golden and crispy.

  5. While the cauliflower roasts, make the sauce. Add the sesame oil and garlic to a small sauce pan. Cook for a minute over medium heat. Reduce the heat to low. Add all remaining ingredients except the water and corn starch and water.

  6. Whisk together the water and corn starch in a small mixing bowl until dissolved. Add to sauce. Increase heat to medium. Cook for 5 minutes. Removing from heat to thicken as it cools.

  7. Once the cauliflower is cooked add it to a large mixing bowl along with a few tablespoons of Kung Pao sauce. Toss top coat/. serve with rice or as is.