(Chef’s Note: These crispy kung pao cauliflower bites are just that: crispy, spicy, juicy, hot, and super fun. Bake the cauliflower, make the kung pao sauce. Arrange the cauliflower in one layer in a serving plate/bowl. Drizzle the sauce just before serving.)
Submitted by Denise M. Caurdy-O’Connor, Executive Chef, Knollwood Country Club, West Bloomfield, Mich.
Ingredients
1/4 cup + 1 tbsp. corn starch
1/4 cup + 2 tbsp. bread crumbs
1/4 cup + 1 tbsp. water
1/2 tsp. Cayenne pepper
2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. toasted sesame oil
1 tsp. oil
1 head cauliflower
10 pieces Chinese red chiles
1/2 tsp. Sichuan peppercorn
3 tbsp. chopped peanuts
5 cloves garlic, minced
1 slice ginger, minced
3 stalks scallions
2 1/2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. Chinese rice wine
1 tbsp. sugar
Procedure:
• Chop up the cauliflower and keep aside. Preheat the oven to 425º F. Mix the corn starch, bread crumbs, and the rest of the ingredients to make a batter (let the batter sit for 10 seconds to thicken if it isn’t thick).
• The cornstarch continues to thicken the batter, so as soon as it is a good, not-too-watery consistency, start dipping the cauliflower in the batter. Tap to drop excess, and place on parchment-lined baking sheet. (If the batter thickens too much while working, add a teaspoon or more water and mix in and continue.)
• Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife.
• Meanwhile, make the sauce. Heat oil in a skillet over medium-high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown (or someone starts sneezing). Note: For more heat, break some of the chilies into half and add to the skillet.
• Add the nuts and mix for a few seconds. Add the ginger and garlic, reduce heat to medium-low, and continue to cook until the garlic is golden—4 to 5 minutes, stirring occasionally.
• Add in the scallions, and 2 to 3 tbsp. of finely chopped green peppers or other veggies if using, and mix in. Increase heat to medium. Cook for a minute.
• Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly (two minutes). Carefully taste and adjust salt, sweet and spice.
• Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, drizzle the sauce over each floret, and serve.
(NOTE: If storing, store the baked cauliflower and sauce separately. Heat the sauce and pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower, and serve immediately over rice.)
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