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.