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Kung Pao Cauliflower (Vegan and Gluten-free)

This is a spicy Szechwan vegetable dish. It has been very popular in
our restaurant.

Ingredients.

4 tbs corn oil
5-6 fresh Thai chili peppers
3 cloves of garlic, thinly sliced
1 head cauliflower, about 1 ½ lb to 2 lbs. cut into small florets
1 red bell pepper, cut into a diamond shape
4 scallions, cut into ½” dice
2 teaspoon crystallized sugar
1/4 cup water
½ shelled roasted peanuts
1 tsp kosher salt
Fresh ground back peppercorn to taste

Directions

1) Preheat oven to 350

2) Heat oil in a large stainless pot over medium heat, add chili peppers, garlic, and red pepper, and sauté for about 2 minutes.

3) Then add red pepper, cauliflower, and sauté for another 5-7 minutes. Add sugar, peanut, and salt. Add ¼ cup water then place the cauliflower in a nonstick sheet pan

4) Roast the cauliflower in the oven for 30 minutes. Until slight soft and brown, then add scallion, stir and serve.

You can serve this dish hot or cold.

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