SPICY CRISPY KUNG PAO CAULIFLOWER RECIPE
Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice.
Provided by Vegan Richa
Categories Appetizer
Time 55m
Number Of Ingredients 22
Steps:
- Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
- Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
- Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
- Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
- Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
- Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
- Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
- To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, Sodium 690 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KUNG PAO CAULIFLOWER
Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
- Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
- Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
- Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
KUNG PAO CAULIFLOWER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
- While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
- Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.
BUFFALO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, flour, garlic salt, whole milk, hot sauce
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450˚F (230˚C).
- Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
- In a medium bowl, mix the batter ingredients.
- Add cauliflower to the batter. Stir so each floret is fully coated.
- Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
- Bake for 20 minutes.
- Remove the cauliflower from the oven and toss with buffalo sauce.
- Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
HONEY MUSTARD CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: large head cauliflower, flour, garlic powder, unsweetened almond milk, honey mustard
Provided by Crystal Hatch
Categories Sides
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400˚F/200˚C.
- Break the head of cauliflower into bite-sized florets.
- In a large bowl, combine flour, garlic powder and almond milk. Add the cauliflower florets and coat well.
- Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
- Remove the cauliflower from the oven and allow to cool for a few minutes. Once cool, transfer into a bowl, add honey mustard and coat well.
- Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
- Serve with ranch or your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 87 grams, Fat 2 grams, Fiber 8 grams, Protein 10 grams, Sugar 49 grams
KUNG PAO CAULIFLOWER
Move over, take-out, there's a new kid in town!
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
- Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
- Transfer to a serving dish and garnish with green onion tops.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g
KUNG PAO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, soy milk, cauliflower, soy sauce, agave nectar, sesame oil, rice vinegar, garlic, ginger, cornstarch, fresh chive, sesame seed, rice
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
- Add the cauliflower florets to the batter and toss until fully coated.
- Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
- Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
- Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
- Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
- Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 73 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, Sugar 34 grams
KUNG PAO CAULIFLOWER
While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.
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