You won't need a Chinese takeaway again
Kung pao is a sauce from China. It's extremely easy to make and can be used on anything. Here I use cauliflower. You could also use tofu, tempeh, meat or fish. You will make it time and time again and it will eliminate the urge to get a Chinese takeaway.
This cauliflower was so good I ate the whole head alone. It would be delicious with rice or noodles.
Cauliflower is as good as broccoli for your health. It's anti-inflammatory and is full of powerful antioxidants. Inflammation is the root cause of the majority of health problems.
Here I use Sichuan peppercorns which are available in most supermarkets and all Asian shops. They bring flavour to this sauce and are a staple ingredient in Chinese cooking. A little goes a long way.
Ingredients
1 small cauliflower
Olive oil
3cm piece of ginger peeled and chopped
2 cloves of garlic chopped
1.5tsp Sichuan peppercorns
½ tsp chilli flakes
2 spring onions chopped
1tbsp soy sauce
2tbsp sweet chilli sauce
A few sprigs of fresh coriander
A handful of crushed peanuts
1tbsp sesame seeds
Directions
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Cut the cauliflower into 1.5cm slices. Line a tray with parchment paper and place the cauliflower on top. Drizzle with oil and roast in a preheated oven at 200 degrees for 20 minutes.
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While the cauliflower is roasting it's time to make the sauce. Add the chopped ginger, garlic, white bits of the spring onion, soy sauce and sweet chilli sauce to a bowl and mix together.
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If you have a pestle and mortar crush up the peppercorns. If not you can add them to the sauce and use a hand blender to slightly break them up or I used a knife and did my best to chop them. Once done add them to the sauce.
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After 20 minutes take the cauliflower out. Cover with the sauce and return to the oven for another 5 minutes.
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To finish scatter with fresh coriander, peanuts and sesame seeds.