Kung POW Cauliflower

What’s Up, Hungry People

It’s true what they say. You hit age thirty, and suddenly, cauliflower is life. Anything and everything can be made from cauliflower if you try hard enough.

I’ve been on a healthy food kick lately. This past year (2020, for future readers’ reference) has been a bit rough on the waistline. So, in an effort to lose a few pounds, I’m working on changing up our eating habits to incorporate fewer calories and more flavor!

Cauliflower is a great substitute for many ingredients in a wide variety of dishes. While it might not “taste like chicken” if you are subbing it out in chicken wings, let’s be honest: we were only ever eating the wings for the sauce anyway.

The texture and taste of cauliflower work well because it can be crispy or soft. It can absorb the flavors of the dish or stand on its own as a flavor profile in its own right.

A few years ago, I dined at a little restaurant that had the most amazing Kung POW Cauliflower I have ever had. Unfortunately, it closed down, so I can only relive the memories of the flavors of this dish. I have been chasing the perfect Kung POW Cauliflower recipe ever since, and this time I think I’ve figured it out!

Here’s What You Need

For the Batter:

• Flour: You can also sub whole wheat.
• Milk: Whole milk is best!
• Salt and Sugar: Just a pinch for balance.
• Baking Soda: Helps the batter rise and crisp.
• Red Pepper Flakes: Optional, for the heat!

You are shooting for a smooth batter without any clumps. Think tempura batter. We want the batter to be a little thin so that it can really soak into all the nooks and crannies of the cauliflower florets.

Let’s Get Saucy!

For the sauce, we’re looking to make one that is sweet, spicy, and super sticky! Here’s what I used in mine:

• Honey: Try locally sourced; most stores carry local honey within 10-15 miles of you. Trust me, the price tag is worth it!
• Ginger: Extra minced for a zesty kick.
• Rice Vinegar: For authentic taste, but regular white vinegar can be subbed.
• Garlic: Minced to keep the vampires away.
• Sugar: Sweetens and balances the flavors.
• Cornstarch: Thickens it all up.

Pile on the Toppings!

I love cauliflower, especially when it is battered and deep-fried. But I’ve found that its texture can be taken a long way with toppings like green onions, crushed peanuts, and toasted sesame seeds.

• Green Onions: For freshness and a pop of color.
• Crushed Peanuts: Adds crunch.
• Sesame Seeds: Toasted for an extra layer of flavor.

Let’s Cook

First, let’s get our cauliflower prepped and ready to party. Cut it into bite-sized florets, removing those stubborn stalks and stems. Toss them in a large bowl, sprinkle some flour over them, and give it all a good mix. We want those florets covered and happy!

Batter Up

In another bowl, mix flour, milk, a pinch of salt, a dash of sugar, baking soda, and red pepper flakes. Whisk it up until it’s smoother than a jazz playlist on a Sunday morning. We’re talking tempura-style smooth here!

Fry Time

Heat a cup of vegetable oil in a pot over medium-high heat until it’s shimmering like the top of the Chrysler Building. If you drop a little batter in and it sizzles, you’re golden. Working in batches of 3-4 florets, dunk them into the batter and let them dive into the hot oil for 3-4 minutes. They should come out with a lovely golden tan. Use a slotted spoon to rescue them from the oil and let them rest on some paper towels to blot up that extra grease. Remember, single-layer sunbathing for the best results!

Baking and Roasting

Preheat your oven to 425°F and grease a baking sheet with cooking spray. Spread out the fried cauliflower and those thinly sliced red pepper strips. Give them a chance to mingle in a single layer, then pop them in the oven. In about 10-15 minutes, your cauliflower should be crispy and those peppers nicely roasted.

Sauce It Up

While our veggies are having a sauna session, let’s make the sauce. In a small bowl, mix honey, soy sauce, minced ginger, rice vinegar, cornstarch, minced garlic, and sugar. Stir until it’s smoother than a 90s boy band ballad.

Toss and Serve

Once the cauliflower is out of the oven, give it a gentle toss in your sauce. Don’t be shy; we want it completely coated. Serve it up hot with a sprinkle of chopped green onions, crushed peanuts, and toasted sesame seeds.

Cauliflower Cooking Tips

• Oil Temperature: Make sure your oil is hot enough before frying. If the batter doesn’t sizzle, wait a bit longer to ensure a crispy coating.
• Batter Consistency: Aim for a smooth, slightly thin batter. It should coat the cauliflower easily without being too thick or clumpy.
• Sauce Thickness: Adjust the cornstarch to your preference. More cornstarch will make the sauce thicker, while less will keep it runny.
• Serving Freshness: Kung POW Cauliflower is best served immediately for maximum crunch. If reheating, use the oven to maintain texture.
• Spice Level: Customize the heat by adjusting the red pepper flakes in the batter and sauce. Add more for a spicy kick or leave it out for a milder flavor.

Can I make this recipe gluten-free?

Yes, you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using tamari or gluten-free soy sauce for the sauce.

What can I use instead of peanuts for a nut-free version?

You can substitute peanuts with toasted sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

How do I store and reheat leftovers?

Store leftover kung pow cauliflower in an airtight container in the fridge for up to three days. To reheat, place it in a preheated oven at 375°F for about 10 minutes, or until heated through and crispy.

Is there a way to make the sauce less spicy?

To reduce the spice level, use less red pepper flakes or omit them altogether. You can also add more honey to balance the heat with sweetness.

What can I serve with kung pow cauliflower?

This dish pairs well with steamed rice, quinoa, or a side of stir-fried vegetables to make it a complete meal.

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but make sure to thaw and pat it dry thoroughly before battering to avoid excess moisture, which can affect the crispiness.

How can I make the cauliflower extra crispy?

For extra crispiness, double-fry the cauliflower by frying it once, letting it cool, and then frying it a second time until golden brown. This method ensures a crunchier texture.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. Reheat it gently before tossing it with the cauliflower.

What can I use as a substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Both will provide a similar tangy flavor.

And there you have it, Hungry People! Kung pow cauliflower is proof that healthy eating doesn’t have to be boring. Whether you’re making a batch for yourself or sharing with friends and family, this dish is sure to please even the pickiest of eaters. Enjoy the cauliflower’s perfect crunch and spicy kick with every bite. If you’re anything like me, you’ll want to make extra just to have leftovers the next day. This dish is quick to reheat, making it the perfect meal for those lazy afternoons when you need something quick.

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