Kung Pao Cauliflower Recipe
Mochiko Battered, Toasted Macadamia Nuts, Kuilima Greens
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Ingredients
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Kung Pao Cauliflower Ingredients
Method
Kung Pao Cauliflower Directions
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and set aside.
- 2
Make the Batter
In a mixing bowl, combine mochiko, water, and a pinch of salt. Stir until smooth.
- 3
Batter the Cauliflower
Dip each cauliflower floret into the mochiko batter until fully coated.
- 4
Fry the Cauliflower
Heat oil in a deep pan over medium heat. Fry the battered cauliflower until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- 5
Toast the Macadamia Nuts
In a dry skillet over medium heat, toast the macadamia nuts until golden and fragrant, about 3-4 minutes. Set aside.
- 6
Prepare the Sauce
In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, cornstarch, garlic, ginger, and red chili flakes.
- 7
Combine and Serve
In a large skillet, combine fried cauliflower, toasted macadamia nuts, and the sauce. Cook over medium heat until the sauce thickens, about 2-3 minutes. Serve over a bed of kuilima greens.
