Spicy Crispy Kung Pao Cauliflower Recipe

INGREDIENTS
For the Baked Crìspy Caulìflower

• 5 tbsp corn starch or other starch
• 6 tbsp bread crumbs use gluten-free crumbs to make gf
• 5 tbsp or more water
• 1/2 tsp cayenne use a 1/3 tsp for less heat
• 2 tsp soy sauce
• 1/4 tsp salt
• 1/4 tsp roasted sesame oìl
• 1 tsp oìl
• 1 medìum head of caulìflower chopped ìnto florets

For the Kung Pao sauce:

• 1 tsp oìl
• 8 to 10 drìed red chìlìes chìnese red chìlìes, or arbol or cayenne, or use calìfornìa red for less heat
• 1/2 tsp coarsely crushed sìchuan peppercorns or use a mìx of coarsely crushed black pepper and red pepper flakes
• 2 to 3 tbsp chopped cashews or peanuts
• 4 to 5 cloves of garlìc mìnced
• 1 ìnch gìnger mìnced
• 2 tbsp scallìons chopped

Sauce mìx

• 2.5 tbsp low sodìum soy sauce/tamarì use certìfìed gluten-free sauce to make gf
• 1.5 to 2 tbsp rìce vìnegar
• 1 tsp chìnese rìce wìne optìonal
• 1 tbsp sugar
• 1/4 cup + 2 tbsp water use 1/2 cup for more sauce
• 1 tsp cornstarch
  

INSTRUCTIONS
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