Crispy kung pao cauliflower

Kung pao caulflower

Planning to create the taste of my favourite Indo-Chinese dishes at home, beginning with this saucy, crispy dish — and the flavours exceeded my expectations! Thanks to a video from Bosh via Facebook. I found I had to double the amount of breadcrumbs, and I added red peppers to the stir-fry part. Ingredients below are enough for one person.


  • (Baked part)
  • 1 cauliflower, cut into florets
  • ⅓ cup water
  • 1 tbsp oil
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • ¼ cup cornmeal
  • ⅓ cup breadcrumbs
  • 1 tsp paprika
  • pinch of salt
  • (Stir fry part)
  • 1 tbsp sesame oil
  • 1 each red and green chillis, chopped
  • 2 inches ginger, finely chopped
  • 3 cloves garlic, crushed
  • handful cashews
  • handful spring onions, chopped
  • 4 tbsp soy sauce
  • 3 tbsp rice wine (vinegar)
  • 1 tbsp more sesame oil
  • ¼ cup water
  • 1 red capsicum pepper, short slices
  • another handful spring onions for topping


  1. Mix the baked part ingredients, then coat the cauliflower florets. Transfer to a baking dish, bake at 220 °C for 30 minutes.
  2. In a wok, heat the stir fry ingredients (up to the spring onions). Then cook the remainder.
  3. Serve the baked cauliflower on a bed of rice, then top with the stir-fry part and the extra spring onions.

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