Cooked - Sticky, Spicy Kung Pao Cauliflower

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sticky, Spicy Kung Pao Cauliflower

4.0

1 small head of cauliflower cut into florets

Flavourless oil to coat

4 dried red chillies, halved lengthways, seeds removed

120ml hoisin sauce

120ml sweet soy sauce

120ml Chinese black vinegar

2 tbsp sesame oil

2 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp brown sugar

1 tsp ground Sichuan pepper

4 garlic cloves, finely grated

1½ tbsp freshly grated ginger

4 tsp cornflour (cornstarch)

1 generous handful of spring onions (scallions), sliced

80–120g (½–¾ cup) salted peanuts

Fried shallots

Steamed jasmine or coconut rice

Preheat the oven to 215°C.
Place the cauliflower florets in a non-stick roasting tin, drizzle with enough oil to very lightly coat, and season generously with salt. Roast for 15–18 minutes.
While the cauliflower is roasting, whisk all the Kung Pao sauce ingredients together in a bowl until combined.
Pull the cauliflower from the oven and pour the sauce all over, add the dried chillies and use tongs to turn and coat the cauliflower pieces in the sauce. Return the roasting tin to the oven.
Roast for another 15 minutes, stirring and tossing the cauliflower a few times during cooking to prevent burning.
Remove and scatter with the spring onions, peanuts and fried shallots, and serve with rice.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥬Vegetable Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 32 weeks ago

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