This is the most unique method for making cauliflower I’ve ever come across. After trying it, I would say that it isn’t that much different than regular roasted cauliflower?? It didn’t make as much batter as I was expecting. The reipe calls for a kung pao sauce that is a fairly involved process of roasting peppercorns and peppers — I think any old sauce would do.
Make the cauliflower:
Cut a smell head of cauliflower into florets.
Toss them in 1T peanut oil
Toss in 1/4c flour
Toss in 1/4c milk (yes, pour milk into the bowl of flour-coated florets and toss)
Toss in 1/4 c cornstarch
Spread your florets on a baking sheet (don’t crowd them!) and roast for 25 minutes at 450°. Check it after 15 minutes and flip if it’s browning. The bottoms will get quite brown!
Make the kung pao sauce:
Combine in a bowl
1/4c + 2T chinkiang vinegar (Chinese black vinegar)
1/4 c shaoxing wine (or dry sherry)
1/4c soy sauce
1/4c sugar
1T cornstarch (or less – you don’t want goopy sauce; and you can always add more)
Heat 1T peanut oil in a pan. Add 1t crushed peppercorns and 6 dried Chinese chili peppers. Toast until fragrant. Add 1″ of minced ginger and 4 cloves of minced garlic and cook for 30 seconds. This is the only cooking the aromatics will get, so don’t skip it altogether. Add the liquid sauce and bring it to a boil. Boil it until thickened.
To finish the dish:
Add 1/2 c peanuts, 1 chopped bell pepper and 4 green onions cut into 1-inch pieces to the tray with the cauliflower. Turn the heat up to 500° and cook for 5 minutes.
Pour the sauce over everything and serve with white rice.