Kung Pao Cauliflower (宫保菜花)

Method8 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment suitable for that temperature. Use two sheets if needed to leave space around the florets.

2. 2

   Step 2: Toss all the prepared cauliflower (1 head) florets with the 2 tbsp roasting vegetable oil and ½ tsp kosher salt. Arrange cut side down with space between pieces on the lined sheet or sheets. Roast 20 minutes, then flip and roast another 10–12 minutes until browned and cooked through but still firm. If the florets look dry during roasting, use a little of the optional extra oil spray. Mix the sauce in step 3 while the cauliflower roasts.

   First cauliflower roast — flip after 20 minutes · 20 minUses 1 head cauliflower, cored and cut into 1½-inch (about 4 cm) florets · 2 tbsp vegetable oil for roasting · ½ tsp kosher salt for roasting · Extra vegetable oil spray only if cauliflower looks dry

   
3. 3

   Step 3: Mix all the sauce ingredients in a bowl: ¼ cup chicken broth, 3 tbsp distilled vinegar, 2 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp ready Chinese chili oil, 1 tsp dark soy sauce, 2 tbsp sugar and 2 tsp cornstarch. Stir until the sugar dissolves and the starch is evenly suspended. Reserve the whole sauce.

   Uses ¼ cup chicken broth for sauce · 3 tbsp distilled white vinegar for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp light soy sauce for sauce · 1 tbsp ready Chinese chili oil for sauce · 1 tsp dark soy sauce for sauce · 2 tbsp sugar for sauce · 2 tsp cornstarch for sauce

4. 4

   Step 4: Once all the cauliflower from step 2 has finished roasting, remove it from the oven and transfer all the roasted florets to a large plate. If serving later rather than immediately, let the florets cool slightly before tossing with sauce.

   Uses All the roasted cauliflower from step 2

5. 5

   Step 5: Heat the 1 tbsp wok vegetable oil over medium heat until shimmering. Add all the ½ tsp ground Sichuan peppercorns, 4 prepared dried chilies, 1 tbsp minced ginger and 4 minced garlic cloves. Stir-fry about 30–60 seconds until very fragrant, watching closely to avoid burning the spices.

   Bloom kung pao spices · 1 minUses 1 tbsp vegetable oil for wok aromatics · ½ tsp coarsely ground Sichuan peppercorns · 4 dried Chinese chili peppers, halved crosswise and seeds removed · 1 tbsp minced ginger · 4 garlic cloves, minced

   
6. 6

   Step 6: Add all the bell pepper (1) pieces and all 4 chopped green onions to all the aromatics and oil from step 5. Stir-fry 1 minute, or up to 2 minutes for a more tender pepper.

   Stir-fry pepper and green onions · 2 minUses All the spices, aromatics and wok oil from step 5 · 1 bell pepper, cut into 1-inch (2.5 cm) pieces · 4 green onions, cut into ½-inch lengths

   
7. 7

   Step 7: Stir the whole sauce from step 3 again to suspend its cornstarch and pour it into all the pepper, onions and aromatics from step 6. Cook and stir until the sauce thickens enough to coat the back of a spoon; in a hot wok this may take about 10 seconds, so watch the texture closely.

   Uses All the mixed sauce from step 3 · All the pepper, onions, spices and oil from step 6

   
8. 8

   Step 8: Add all the roasted cauliflower from step 4 and the ½ cup ready roasted peanuts to all the thickened sauce and vegetables from step 7. Toss to coat every floret, transfer the whole dish to a plate and serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days. Reheat in a skillet until hot throughout (74°C / 165°F), using the source’s 2–3 minutes as an initial guide.

   Uses All the roasted cauliflower reserved from step 4 · ½ cup ready roasted peanuts · All the sauce, pepper, onions and aromatics from step 7 · Plain ready steamed rice for serving, optional