Kung Pao cauliflower

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A vegan and gluten free version of a Szechuan classic, this is a sumptuous dish, brimming with rich, harmonious layers of flavour and heat.

Ingredients

1 head of cauliflower, broken into florets, each about 1½-2 cm
4 cloves garlic, finely chopped
2 red chillies, seeds in, finely chopped
2 cm piece of ginger, peeled and finely chopped
4 spring onions, sliced, including green parts
50 g unsalted peanuts, dry fried and roughly chopped
2 tbsp fresh coriander, chopped
50 g organic cornflour

For the Ma-La Cooking Oil:
125 ml roasted peanut oil (use groundnut oil if not available)
2 star anise
1 tsp Szechuan peppercorns
1 tsp dried chillies
1 tbsp toasted sesame oil

For the Marinade:
100 ml organic soy sauce
50 ml Chinese rice wine (use sake or dry sherry if not available)
1 tbsp maple syrup

Instructions

View the full recipe at The Circus Gardener’s Kitchen →