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Kung Pao Cauliflower Recipe • theVintageMixer.com #glutenfree #vegetarianrecipe #meatlessmonday

Kung Pao Cauiflower

Try this fun vegetarian version of Authentic Kung Pao Chicken using Cauliflower instead of meat.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 large head of cauliflower, broken up into bite sized florets
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • ¼ cup cooking oil, (I use grape-seed)
  • 3 tbsp Chinese oyster sauce
  • 1 tbsp sugar
  • ½ tsp sesame oil
  • 1 tsp Sichuan hot pepper paste, (optional)
  • ½ cup roasted unsalted peanuts
  • Rice

Instructions
 

  • Heat a large pot of water up to a boil. Set a colander in the sink with a few ice cubes in the bottom Add in the cauliflower florets to the pot of boiling water and blanch for 3 minutes. Then, transfer the cauliflower to the colander with ice to cool.
  • Once cauliflower is cool remove the ice and in a medium bowl, combine the cauliflower with the salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes. Meanwhile, dice the celery and carrot.
  • Heat cooking oil in wok or large skillet over med/ high heat till oil begins to ripple or shimmer. Add cauliflower and stir-fry 2-3 minutes.
  • Add carrots and celery and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Add oyster sauce, sugar, sesame oil, and hot pepper paste (if you want the dish to be spicy). Add a little water to thin sauce if desired.
  • Top with the peanuts and Serve over rice.