Kung Pao Cauliflower

4 standard portions

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Ingredients

• 1 medium head cauliflower (cut into florets, around 500 grams (5 cups cauliflower florets))
• 3 tablespoons cornstarch (30 grams)
• 1 tablespoon all purpose flour (12 grams)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1.5 tablespoons oil (22 ml)
• 4 tablespoons soy sauce (60 ml, I used 3 tablespoons regular soy sauce and 1 tablespoon dark soy sauce)
• 1.5 tablespoons hoisin sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 teaspoon sriracha (adjust to taste)
• 1 teaspoon toasted sesame oil
• 2 tablespoons maple syrup (30 ml, adjust to taste, can add 1/2 tablespoon more for extra sweetness)
• 2 teaspoons cornstarch
• 1 tablespoon oil (15 ml)
• 2 whole dried red chilies (broken)
• 1.5 tablespoons ginger (chopped)
• 1.5 tablespoons garlic (chopped)
• 1 medium green pepper (cut in squares)
• 1 medium red pepper (cut in squares)
• 1 medium red onion (quartered and petals separated)
• 1/2 cup water (120 ml)
• 2 tablespoons peanuts (roasted, add more if needed)
• 2 stalks green onions (chopped)

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. Garnish with green onions and serve kung pao cauliflower hot with rice or noodles.