Asian HomeCooked

Kung Pao Cauliflower

November 4, 2016

I haven’t posted here in a while. The fact that CucumberTown – the host server that I recently changed to – is closing down, has shaken me. I thought things were so much better and easier now that I signed up for CucumberTown – with the recipe card ready made and all that. But alas, if life has taught me one thing, it is that change is constant, whether I like it or no – and life must go on.

So, it has with this new recipe that I concocted after being inspired by a link my sister sent me with the recipe for Kung Pao Cauliflower – it had a million sauces and ingredients, most of which I don’t have or use. This recipe has everything I love, simple flavours, a stir fry and caulifower. I absolutely love cauliflower. It is one of the most versatile ingredients that I have used over my years of cooking. Cauliflower has so much character of its own, while also pairing well with most flavours and that is the secret to a robust, delicious recipe. And who doesn’t love stir fries?

So, I took it upon myself to simplify the recipe without the hoisin sauce and oyster sauce, etc. I replaced the peanuts with cashewnuts – but by all means, continue to use peanuts. I did leave the sichuan peppers in the recipe, if only to flavour the oil. The result is crunchy cauliflower in a sweet, sour and spicy sauce with cashews and burnt red chilli. I served this warm, fluffly steamed rice and topped it all with fresh green coriander and basil leaves.

Print Recipe
My Kung Pao Cauliflower
Cauliflower stir fry in a sweet, spicy with the fresh crunch of cashew nuts
Course main course
Cuisine asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sauce
Course main course
Cuisine asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sauce
Instructions
  1. In a wok or a fry pan, heat 2 tbsp oil with the sichuan peppercorns. Take the pepper out and add the garlic, ginger, green chillies and red chillies. Saute till golden brown.
  2. Now add the cashewnuts/peanuts and saute will till they are golden too.
  3. Then add the onions and stir well till they go soft.
  4. Take out this mixture and set aside.
  5. In the same pan (without washing it), put in the cauliflower and toss on a high flame till it is golden brown and still crunchy. Add salt and pepper to taste (ensure its not too much keeping in mind the soy sauce).
  6. When it is evenly brown on all sides, put back the onion-garlic mixture and saute.
  7. In the meanwhile, mix together all the ingredients for the sauce.
  8. Add this to the cauliflower and toss well. Cover with a lid on a medium flame till the cauliflower is cooked through but not soggy.
  9. Serve garnished with the coriander and basil atop steamed/fried rice.
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