I made this yesterday and was instantly obsessed with the sauce. Dear Fuckkkking God. I was dipping the bake samosas in the left over sauce. I think the sauce has gone into my DNA and changed it. I made the sauce again today and tossed over steamed veggies. It’s been only a few hours and I already want MORE. GIVE ME SAUCE. I need to make (or buy) a gallon of this sauce and always have it on hand. I have no idea if this tastes like kung pao sauce since I don’t I’ve ever eaten it. But it tastes like a solid Asian sauce. ADDICTED. Kung Pao potatoes is gonna happen (maybe tomorrow).
1/2 cauliflower (Garnish with spring onion & sesame seed)
Sauce: 1/4 cup of both liquid sweetener & soy sauce (I used agave & reduced sodium soy), 1/2 TB sesame seed oil, squirt of sriracha, dash of rice vinegar, 1/2 ts ginger powder, 1/2 TB corn starch
Batter: 1/2 cup flour, 3/4 cup almond milk or water, 1/2 TB sesame seed oil, 1/2 ts baking soda
- Chop cauliflower into bite sized pieces
- Mix everything together for the batter. Slowly add the liquid so that your batter doesn’t come out too wet. Add a dash of extra flour in case it does.
- Mix cauliflower into batter. Place coated pieces on a baking sheet. Bake at 450 for 10 minutes or until coating looks dry.
- To make sauce put everything into a pot and boil. I simply got the mixture up to boil on high heat while stirring. Once it boiled I turned the heat off but let the pot stay on the hot burner. My sauce thickened up nicely. It sat on the burner for 15 minutes or so after I turned off the heat.
- Take cauliflower out of the oven. Let it cool for a few minutes. Put cooled coated cauliflower in a bowl and mix in kung pao sauce. Bake on a cookie sheet for an additional 10 minutes or so at 450. Garnish with spring onion & sesame seed. ENJOY
For more details on this recipe watch my video below. This recipe was inspired by Connoisseurus Veg (lot of great stuff on there!)