A simplified version of Kung Pao cauliflower featuring battered and fried cauliflower florets, green bell pepper, and crispy roasted cashews combined in a flavorful sauce. This dish is perfect for a family meal and can be served with rice.
1: Place batter ingredients in a large mixing bowl and stir to combine. The batter should be thick like a pancake batter.
2: Dredge cauliflower florets in batter, shake off excess, and fry until golden brown at 375°F/190°C in a small saucepan. Drain on paper towels.
3: Alternatively, grease a baking sheet with oil, place coated florets on the pan, brush with oil, and bake at 485°F/250°C for about 20-25 minutes, flipping halfway. Broil for a few minutes for a crispier texture.
4: For the sauce, heat 2 teaspoons of oil in a non-stick pan, sauté onion until translucent, then add garlic, bell pepper, and chili, sautéing until fragrant.
5: Pour in the sauce mixture and cook to reduce slightly. Adjust sauce based on cauliflower size.
6: Add the fried cauliflower florets and cashews to the pan, quickly toss them with the sauce until well incorporated. Serve with rice.
