Air Fried Kung Pao Cauliflower

Air Fried Kung Pao Cauliflower

Sandy Spice
2 minute read

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Air Fried Kung Pao Cauliflower: Discover the delightful flavors of Kung Pao Cauliflower, where perfectly roasted florets meet a symphony of diced colorful vegetables and roasted peanuts. A sauce brimming with soy, hoisin, and chili paste weaves a tapestry of sweet, savory, and spicy notes. As you savor each bite, relish the harmonious blend of textures and tastes, creating an exquisite dance of satisfaction on your palate. 

Ingredients:

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1/2 cup roasted unsalted peanuts
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1/2 cup diced zucchini
  • 1/2 cup diced carrots
  • 2 green onions, sliced
  • Sesame seeds, for garnish (optional)

For the Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon chili paste (adjust to taste)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with a drizzle of oil and spread them on a baking sheet. Roast for about 20-25 minutes or until they're tender and golden brown at the edges.
  2. In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and chili paste. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a DiamoTech EaZy Flip Wok over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
  4. Toss in the diced red and green bell peppers, diced onion, diced zucchini, and diced carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
  5. Add the roasted cauliflower florets and roasted peanuts to the wok.
  6. Give the sauce a quick stir to ensure the cornstarch is well mixed, then pour it into the wok.
  7. Stir-fry everything together until the sauce coats the vegetables and cauliflower.
  8. Continue to cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
  9. Taste and adjust the seasoning, adding more soy sauce or chili paste if desired.
  10. Serve the Kung Pao Cauliflower hot, garnished with sliced green onions and optional sesame seeds.

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