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Kung Pao Cauliflower

Not for the faint-hearted, this kung pao cauliflower has a real kick to it!
Difficulty Level: Moderate
Serves: 4


For the cauliflower:
1 small head or 1 large half of cauliflower, chopped into florets
5 tablespoons of corn flour
6 tablespoons of bread crumbs
1/3 cup of water (and more, if needed)
1 teaspoon of cayenne pepper
2 teaspoons of vegetable oil
2 teaspoons of soy sauce
For the kung pao sauce:
1-2 large chillies, sliced
½ teaspoon of coarsely chopped peppercorns
3 tablespoons of chopped peanuts
5 cloves of garlic, diced
1 small knob of ginger, minced
3-4 spring onions, sliced
1 red capsicum, chopped into small pieces
6 tablespoons of soy sauce
3 tablespoons of rice vinegar
1 tablespoon of white sugar
½ cup of water
1 teaspoon of corn flour


  1. Pre-heat the oven to 220 C
  2. Make the cauliflower. Mix together the corn flour, bread crumbs, cayenne, oil, soy sauce and water to form the batter (add more water if necessary to reach a good consistency). Dip the florets in the batter one at a time and place on a greased baking tray. Make sure the florets do not touch / overlap
  3. Bake the cauliflower for 30mins, or until the florets are cooked through
    Meanwhile, make the sauce. Coat a wok with vegetable oil and heat on medium. Add the chillies and peppercorns and cook for 3-4mins, or until the chillies start to brown
  4. Reduce the heat to medium low and add in the peanuts, garlic and ginger. Cook for 4-5mins, stirring occasionally. Add in the spring onion and capsicum and cook for 5mins, or until softened.
  5. Mix together the soy sauce, rice vinegar, sugar, water and corn flour and add to the saucepan, mixing thoroughly. Cook for a further 2mins
  6. Arrange the cauliflower on a platter and drizzle over the kung pao sauce.
  7. Mix to coat and serve hot