Kung Pao cauliflower is so spicy and crispy. It will turn a cauliflower hater into a cauliflower lover! Kung Pao cauliflower is lightly breaded and baked then tossed in a spicy Kung Pao sauce. Serve Kung Pao cauliflower with rice or on it’s own.
Red alert! Red alert! Something is wrong with mu husband. He has taken a mistress and the mistress’ name is cauliflower.
Did you just fall off your chair too?
For years I have written about how Mike hates vegetables and most complex or fancy foods. I am sure you are getting sick of hearing all about it. But lately, he has been a little more adventurous.
I mean, I know I asked for this throughout all the years we have been married but now, I’m questioning it. Has he found a new younger secret girlfriend who he is trying to impress by liking a trendy veggie such as cauliflower?
He totally hasn’t, but this new love of cauliflower has me examining him a little more closely.
A few weeks ago I was trying to convince him he would like Buffalo cauliflower. He argued no way. So instead of just letting it go, I had to come home and make a different version of a spicy cauliflower dish and prove to him that, as always, I was right.
Kung Pao cauliflower came to life over two days in my kitchen. I wanted something crispy but not fried, something spicy and saucy but not too spicy or saucy. I figured it out and I was standing and eating the whole head of cauliflower at the kitchen counter. I knew that, because of the sauce, Mike would love it.
He wolfed it down for lunch the next day and then (wait for it), he took an entire Tupperware container of Kung Pao cauliflower to work the next day for lunch too! There was no rice, no noodles, just the cauliflower!
He has now asked me to make it again.
I agreed, but through a major side eye.
Who is this guy and where is my husband?
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.
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
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preheat the oven to 400 degrees F. Line a large baking sheet with parchment and a wire rack.
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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.
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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.
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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.
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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.
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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.
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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.
