KUNG PAO CAULIFLOWER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
- While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
- Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.
KUNG PAO CAULIFLOWER & PRAWN STIR-FRY
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double up on the veg
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
- When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
Nutrition Facts : Calories 346 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
SPICY CRISPY KUNG PAO CAULIFLOWER RECIPE
Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice.
Provided by Vegan Richa
Categories Appetizer
Time 55m
Number Of Ingredients 22
Steps:
- Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, 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 tsp 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. (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, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
- Add in the scallions, and 2 to 3 tbsp 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. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
- Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
- To store, store the baked cauliflower and sauce separately. Heat the sauce, 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.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, Sodium 690 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KUNG PAO CAULIFLOWER
While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.
KUNG PAO CAULIFLOWER
Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
- Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
- Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
- Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
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- Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
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- In a mixing bowl, add your flour, milk, and salt. Whisk well. In a separate bowl, add your panko breadcrumbs.
- Dip the cauliflower florets in the batter until covered. Next, coat in the panko breadcrumbs. Place the cauliflower on the lined tray.
HOW TO MAKE THE BEST KUNG PAO CAULIFLOWER - WOONHENG
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- Prepare the cauliflower. Cut the cauliflower into bite-sized florets and rinse them over cold water. Let them drain in a colander.
- Prepare the batter. In a large bowl, whisk together flour, salt, white pepper, and water until well combined.
- Dredge cauliflower florets in the batter and shake off excess. Fry or air fry the florets until golden brown.
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- Preheat the oven to 450 degrees, Fahrenheit and line two baking sheets with parchment paper.
- Mix together the water, ground flaxseed, sesame oil, and garlic powder for the cauliflower batter and set aside for 10 minutes to thicken.
- In a large bowl, toss together the cauliflower florets and ground flaxseed batter mixture with a spatula until cauliflower is coated.
- Next, sprinkle the cornstarch over the cauliflower florets and toss again with a spatula until all florets are coated.
KUNG PAO CAULIFLOWER - RUNNING ON REAL FOOD
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5/5 (4)Total Time 35 minsCategory Main DishCalories 301 per serving
- Place cauliflower florets and sliced red pepper on a baking sheet and roast for 15 minutes, until slightly golden brown.
- While the cauliflower and peppers are roasting, take a large sauté pan and heat the sesame oil. Over medium heat sauté the garlic, ginger and serrano chilli. Cook until garlic is golden brown, roughly 2 minutes. Be aware the heat from the chilli can be quite powerful so be careful what you touch and make sure you wash your hands well after handling.
- In a medium bowl mix together the soy sauce, maple syrup and 2 vinegars. Pour into the pan with sautéed garlic and ginger, bring to a boil, reduce heat and cook for a few minutes to slightly reduce.
SPICY KUNG PAO CHICKEN - THE ENDLESS MEAL®
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5/5 (2)Total Time 35 minsCategory DinnerCalories 689 per serving
- Add all the Kung Pao Chicken sauce ingredients, plus 2 tablespoons of water, to a small bowl and whisk to combine.
- Add enough oil to cover the bottom of a large skillet. Heat the oil over medium-high heat until it is shimmering. While the oil is heating, place the chicken in a large, resealable plastic bag. In a small bowl, whisk together the flour and Sichuan pepper then pour it into the bag with the chicken. Shake the bag until the chicken is well coated in the flour.
- Working in 2-3 batches, add the chicken to the hot skillet, shaking the pan gently as you add the chicken to prevent it from sticking. Cook the chicken until it is brown and crispy on both sides, about 8 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.
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- Spicy Crispy Kung Pao Cauliflower. This recipe offers you one of the best appetizers you can come up with – cauliflower mixed with Kung Pao sauce.
- Pasta with Roasted Cauliflower. Forget about the Alfredo or the carbonara sauce – have you ever tried pasta with cauliflower? Vegan or not, every pasta lover should give this combination a try.
- Cauliflower Tikka Masala. The Tikka Masala is a famous recipe coming from the Indian kitchen and can easily be included in vegan cuisine.
- General Tso’s Cauliflower. This recipe is vegetarian, but it can be easily switched to vegan as well. General Tso recipe is known to include chicken, however, instead of meat, you can use cauliflower, and it’s going to be so good!
- Buffalo Cauliflower Dip. Snack time is our favorite time of the day, especially if it’s a movie night we’re talking about. Invite your friends over and enjoy this amazing appetizer – a healthy buffalo cauliflower dip.
- Cauliflower Alfredo Bake. And we’re back at the pasta, and it’s time for the famous pasta recipe – the Alfredo bake! This super delicious meal is perfect for lunch or dinner and every occasion.
- Cauliflower Chickpea Curry. Super quick and easy, this recipe is perfect for lunch or dinner, and you’re going to love it because of three reasons – it’s healthy, it’s delicious, and it takes less than 30 minutes to be ready.
- Cauliflower Tortillas. Forget the whole – wheat and every other type of tortillas – this is the type you need to try if you haven’t by now.
- Roasted Cauliflower in Lemon-Tahini Sauce. The roasted cauliflower in Tahini sauce is a great side – dish, both vegan and gluten-free.
- Mexican Cauliflower Rice. Besides being vegan, this recipe is both keto and paleo-friendly. It is ready in 30 minutes and represents a great vegan dish inspired by Mexican cuisine.
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