Crispy Cauliflower Kung Pao
Equipment
- Chopping board
- Sieve
- Small saucepan
- Mixing bowl
- Wok
- Chopping knife
Ingredients
- 1 large head cauliflower
- 350 g brown basmati rice
- 2 egg whites only
- 4 tbsp cornflour
- 2 tbsp plain flour
- 1.5 tbsp sesame oil
- 5 small red chilli pierced with a sharp knife
- 6 cloves garlic finely sliced
- 6 spring onion thinly sliced on diagonal, extra to serve
- 1 thumb sized piece fresh ginger finely julienned
- 75 g roasted unsalted peanuts plus extra to serve
- 50 ml light soy sauce
- 150 ml chicken stock
- 1 tsp sugar
- sea salt
Instructions
- Sit your cauliflower on a chopping board, slice off the stalk and pull off the outer leaves. Separate the cauliflower into florets, keeping them all a similar size.
- Wash the basmati in a sieve under a cold tap for a few minutes to remove the starch. Place in a pan with a pinch of salt. Cover with 700ml water and bring to the boil. Turn down the heat and cook until the water has evaporated then cover with a tea towel to keep warm. Alternatively cook, using the same quantities, in a rice cooker.
- In a medium mixing bowl, whisk together the egg whites, half the cornflour, the plain flour, 1 teaspoon of the sesame oil and a pinch of salt. Add the cauliflower florets and toss until completely coated.
- Place the florets into your airfryer at 180°C/350°F for 15 minutes. You may need to do this in batches.
- Heat the remaining sesame oil over a high heat in a wok and fry the chillies until blackened before adding the garlic, spring onions, ginger and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
- Add the remaining cornflour, stir then add the soy sauce and chicken stock. Bring to a boil and allow to thicken slightly then stir through the sugar.
- Stir the cauliflower through the sauce to serve.
- Serve the cauliflower with the rice and some extra sliced spring onions and peanuts.
Notes
You can of course make the crispy cauliflower in the oven on a baking sheet but as a recent air frying convert, the convenience and efficiency of having a mini oven on my work top can’t be beaten.
Nutrition
Calories: 590kcal
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