Kung Pao Cauliflower Bites
These crispy and spicy cauliflower bites are coated in a tangy and savory sauce, making them a tasty and healthier alternative to traditional Kung Pao chicken.
May 14, 2023
88% would make again
for 4 servings
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking soda
- 1 ½ cups soy milk (360 mL), or water
- 1 head cauliflower, cut into florets
- ½ cup soy sauce (120 mL)
- ½ cup agave nectar (120 mL)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons ginger
- 1 tablespoon cornstarch
- fresh chive, finely chopped, for serving
- sesame seed, for serving
- rice, cooked, for serving
- Calories 383
- Fat 5g
- Carbs 73g
- Fiber 5g
- Sugar 34g
- Protein 10g
Estimated values based on one serving size.
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
- Add the cauliflower florets to the batter and toss until fully coated.
- Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
- Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
- Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
- Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
- Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
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