Kung Pao Cauliflower Recipe
Mochiko Battered, Toasted Macadamia Nuts, Kuilima Greens
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Ingredients
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Cauliflower
Sauce
Toppings
Method
Preparation
- 1
Prepare the Cauliflower
In a large bowl, combine the mochiko, cornstarch, salt, and water to create a batter. Dip the cauliflower florets in the batter, ensuring they are well coated.
- 2
Fry the Cauliflower
In a deep skillet or fryer, heat oil over medium-high heat. Fry the battered cauliflower florets in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Cooking
- 3
Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, chili paste, garlic, and ginger. Set aside.
- 4
Combine and Serve
In a large skillet, add the fried cauliflower and pour the sauce over it. Toss gently to coat. Cook for an additional 2-3 minutes until heated through. Serve over a bed of Kuilima greens, topped with toasted macadamia nuts and sliced green onions.
