Kung Pao cauliflower

Step 1/4

• 600 g cauliflower
• 2 tbsp vegetable oil
• salt

• oven
• knife
• cutting board
• baking sheet
• parchment paper

Preheat the oven to 220ºC/430ºF fan. Cut or use your hands to separate the cauliflower into small bite sized-florets. Add the cauliflower florets to a baking sheet lined with parchment paper. ​​Toss the cauliflower in vegetable oil and season with salt. Roast for approx. 18–20 min., until the cauliflowers are cooked and slightly charred.

Step 2/4

• 1 green bell pepper
• 1 yellow bell pepper
• 1 tbsp ginger
• 2 cloves garlic
• 1 scallion
• 3 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tbsp sugar
• 4 tsp dark rice vinegar
• 120 ml vegetable broth
• 2 tsp starch

• liquid measuring cup
• whisk

Meanwhile, roughly cut bell peppers into bite-sized pieces. Mince ginger and garlic. Slice scallions to 2–3 cm/1 in. pieces, and reserve some of the green parts for garnishing. To make the sauce, in a measuring cup or bowl, mix light soy sauce, dark soy sauce, sugar, dark rice vinegar, vegetable stock, and starch. Whisk until well combined.

Step 3/4

• 1 tbsp vegetable oil
• 1 tsp Sichuan peppercorn
• 2 dried chilis

• frying pan
• spatula

In a frying pan, heat vegetable oil over medium heat. Add sichuan peppercorns and dried ​​chili, fry for a minute, then add ginger, garlic and scallion. Fry until fragrant. Then add bell peppers and fry for approx. 2 min. Deglaze with the sauce, then let it simmer for approx. 2–3 min. until it’s thickened and glossy.

Step 4/4

• 20 g roasted peanuts
• rice (cooked, for serving)

Remove the cauliflower from the oven, add to the sauce, and mix until the florets are completely coated. Garnish with the leftover scallions and roasted peanuts. Serve with cooked rice.

Enjoy your meal!