Kung Pao Cauliflower might just be one of the best vegetarian sides ever invented. It’s truly amazing and surprising just how good it tastes! The cauliflower has a mild flavor that blends into the background, all while the more prominent crunch of the fried batter and the punch from the sweet, tangy, spicy, and savory sauce take center stage. Pile this Kung Pao Cauliflower atop white rice, or serve it alongside pickled vegetables and get ready for a kick to the tastebuds!
Ingredients
- 1/4 cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil, plus more, to taste, for frying
- 3 scallions, thinly sliced, white and green parts separated
- 1 medium jalapeño, thinly sliced
- 1 (1-inch) piece ginger, minced
- 2 large eggs
- 3/4 cup cornstarch
- 1 tablespoon water
- 1 medium head cauliflower, cut into florets
- 1/2 teaspoon kosher salt, plus more, to taste
- black pepper, freshly ground, to taste
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Step 1 –Whisk together the sweet chili sauce, the soy sauce, the vinegar, and the sesame oil in a medium bowl.
Step 2 –Heat the vegetable oil in a large nonstick skillet over medium-high heat and add the scallion whites and the sliced jalapeños.
Step 3 –Cook and stir until the jalapeños are soft and the seeds start to turn golden-brown, about 3-4 minutes.
Step 4 –Add the ginger and stir until soft, about 1 minute.
Step 5 –Reduce the heat to medium and stir in the chili sauce mixture.
Step 6 –Bring the mixture to a boil and let cook until slightly thickened, about 1-2 minutes, then set aside and keep warm.
Step 7 –Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.
Step 8 –Set a wire rack in a rimmed baking sheet.
Step 9 –In a medium bowl, whisk together the eggs, the cornstarch, and 1 tablespoon of the water.
Step 10 –Fold in the cauliflower until well-coated in the batter.
Step 11 –Add 1/3 of the cauliflower to the oil with a slotted spoon and fry, stirring and adjusting the heat to maintain the temperature as needed until golden, crispy and tender on the inside, about 6 minutes.
Step 12 –Transfer the cauliflower with a slotted spoon to the wire rack and sprinkle it with the salt, to taste.
Step 13 –Fry the remaining cauliflower in two batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Step 14 –Add the fried cauliflower, 1/2 teaspoon of the salt, and the pepper to the sauce, and gently toss to coat well.
Step 15 –Transfer the cauliflower to a serving platter and sprinkle with the cilantro, the peanuts, and the scallion greens.
Step 16 –Serve.
