Air fried cauliflower tossed in a sweet and spicy sauce along with peppers, onions and crunchy peanuts! This vegan Kung Pao Cauliflower is best enjoyed with jasmine rice or noodles!
1medium headcauliflowercut into florets, around 500 grams (5 cups cauliflower florets)
3tablespoonscornstarch30 grams
1tablespoonall purpose flour12 grams
1/4teaspoonsalt
1/8teaspoonblack pepper
1.5tablespoonsoil22 ml
For the sauce
4tablespoonssoy sauce60 ml, I used 3 tablespoons regular soy sauce and 1 tablespoon dark soy sauce
1.5tablespoonshoisin sauce
1.5tablespoonsrice vinegar
1tablespoonmirin
1teaspoonsrirachaadjust to taste
1teaspoontoasted sesame oil
2tablespoonsmaple syrup30 ml, adjust to taste, can add 1/2 tablespoon more for extra sweetness
2teaspoonscornstarch
Stir-fry
1tablespoonoil15 ml
2wholedried red chiliesbroken
1.5tablespoonsgingerchopped
1.5tablespoonsgarlicchopped
1mediumgreen peppercut in squares
1mediumred peppercut in squares
1mediumred onionquartered and petals separated
1/2cupwater120 ml
2tablespoonspeanutsroasted, add more if needed
2stalksgreen onionschopped
Instructions
In a large bowl toss together cauliflower florets (make sure that they are completely dry after rinsing) with cornstarch, all purpose flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper. Then add 1 tablespoon oil and toss the florets with the oil. You may need to add additional 1/2 tablespoon of oil here to make sure all florets are coated.You can also use a oil spray here.
Pre-heat your air fryer to 380 F degrees for 5 minutes. Then add the cauliflower florets to it in single later. Air fry at 380 F degrees for 15 minutes, toss it once in between. You might have to do this in batches depending on the size of your air fryer. Set this aside.I also air fried the peanuts at 380 F degrees for 2 minutes. You can also toast them in a pan or use roasted peanuts straight away.
Meanwhile whisk together all ingredients listed under sauce- soy sauce (regular + dark), hoisin sauce, rice vinegar, mirin, sriracha, sesame oil, maple syrup and 2 teaspoons cornstarch. Mix until it's all well combined.
Heat 1 tablespoon oil on medium heat in a skillet. Once the oil is hot, add the dried red chilies, ginger and garlic. Sauté for 1 minute.
Then add the peppers and onion cook for 2 to 3 minutes.Stir in the prepared sauce along with 1/2 cup water and stir. It will start to thicken immediately. You can cut down on the water if you don't want it to be saucy (I wanted more sauce so I added it).
Add in the air fried florets and mix until all of the cauliflower is well coated with the sauce. Turn off the heat and add in the roasted peanuts.
Garnish with green onions and serve kung pao cauliflower hot with rice or noodles.
Notes
The flavor of the kung pao sauce can be adjusted to taste. If you like it spicier, add more hot sauce and reduce the amount of maple syrup. You can also add some red chili flakes to spice it up. On the other hand, if you prefer sweeter sauce, add more of the maple syrup.
The cauliflower can also be baked. Bake at 450 F degrees for 15 to 20 minutes and you can turn them once at the half way mark.
For crispier florets, make a batter of rice flour and panko bread crumbs and dip the florets in that batter and then air fry.