Kung Pao Cauliflower

 

Kung Pao Cauliflower is healthier twist on a classic Chinese dish. It is normally prepared by Oven-roasted cauliflower tossed in a sweet, spicy, and sticky kung pao sauce. Here, I have replaced oven roasted with shallow frying cauliflower and also some existing  flavorings we normally use in Indian cuisine. This kung pao cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier sugary version. It has a quick 30 minute cooking time Making this recipe perfect for any night of the week.

 

THE RECIPE

Step 1:

• 1 large head cauliflower, cut into floret.
• Put them into boiled water mixed with turmeric powder.
• Drain cauliflower after 2 mins.

Step 2:

• In a bowl make a paste combining  a teaspoon of corn flower, maida powder and a pinch of salt.
• Mix cauliflower with the paste well.
• Shallow fry them.

Step 3:

• Make the sauce combining  1/3 cup soy sauce, honey, vinegar, crushed red pepper flakes, a pinch of salt and pepper. Whisk until combined and smooth.

Step 4:

• Heat the frying pan adding 3 teaspoons of oil.
•  Add 8-10 cloves garlic, minced or grated, 1 inch fresh ginger, grated, 2 green onions chopped, 2-3 red dried chillies & green chillies and cook for 3 minutes or until fragrant.
• Add 1 bell pepper chopped (green/ red/ yellow) and fry for 2 mins.
• Stir in the soy sauce mixture and bring to a boil over medium heat. 
• Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and add roasted cashews or peanuts.

Enjoy!!