Kung Pao Cauliflower Recipe
Mochiko Battered, Toasted Macadamia Nuts, Kuilima Greens
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Ingredients
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Batter
Cauliflower
Toppings
Sauce
Method
Preparation
- 1
Prepare the Batter
In a bowl, mix mochiko, water, salt, and black pepper until smooth. The batter should be thick enough to coat the cauliflower.
- 2
Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets.
- 3
Prepare the Sauce
In a small saucepan, combine soy sauce, rice vinegar, sriracha, and sugar. Heat over low until the sugar dissolves, then set aside.
Cooking
- 4
Fry the Cauliflower
Heat vegetable oil in a deep pan over medium heat. Dip each cauliflower floret into the batter and carefully place into the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
- 5
Combine and Serve
In a large serving bowl, toss the fried cauliflower with the prepared sauce. Top with toasted macadamia nuts and kuilima greens. Serve immediately.
