Photo Credit: Suech + Beck

Kung Pao Style Cauliflower Wings

Adapting a classic North American Chinese dish to create a gluten-free, vegetarian version turned out to be a greatest hit. This quick, fuss-free recipe has been adapted for home cooks to prepare with ease. The kung pao sauce is a crazy flavour bomb, so don’t hold back!

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cauliflower wings

Kung Pao Style Cauliflower Wings

Adapting a classic North American Chinese dish to create a gluten-free, vegetarian version turned out to be a greatest hit. This quick, fuss-free recipe has been adapted for home cooks to prepare with ease. The kung pao sauce is a crazy flavour bomb, so don’t hold back!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Dinner
Keyword: asian food, asian wings, cauliflower wings, chef it up, vegetarian wings
Servings: 4
Author: Trevor Lui

Ingredients

Kung pao sauce:

  • 1/4 cup canola oil
  • 1/4 cup local honey or agave nectar
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons Sriracha
  • 1/2 teaspoon chili flakes
  • 1 clove garlic, finely chopped

Cauliflower wings:

  • 1 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 head cauliflower, broken into 2-inch florets
  • Canola oil, for deep-frying
  • 1/2 teaspoon toasted sesame seeds, for garnish
  • 1 spring onion, sliced diagonally, for garnish

Instructions

Kung pao sauce:

  • Pulse all ingredients in a food processer until smooth and emulsified. Transfer to a small saucepan and keep warm over low heat.

Cauliflower wings:

  • In a large bowl, combine cornstarch, garlic powder, cayenne, paprika and salt. Add cauliflower and toss to coat. Transfer florets to a colander and shake off excess seasoning.
  • Heat oil in a deep fryer or a deep saucepan over high heat to 400°F. Using a metal slotted spoon, carefully lower cauliflower into the oil and deep-fry for 4–5 minutes, until florets are crisp and float to the surface. Transfer cauliflower to a plate lined with paper towel to drain.
  • Place cauliflower in a large bowl, add sauce and toss to coat. Transfer to a serving platter and garnish with sesame seeds and spring onions.

Notes

double happiness cookbookExcerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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