the pollen count

Just in time for the Super Bowl game tomorrow, I have perfected my Kung Pao Cauliflower recipe! You could make this a full meal by serving with some cooked rice or just pile a plate full of these tasty bites and serve as a healthy, delicious and VEGAN appetizer😋. I had both regular cauliflower and Romanesco but you can use just regular since it’s hard to find the other. These are crispy, spicy and seriously so good, non-vegans might be converted on the spot! Yes, indeed they are that yummy!

You can make these as spicy as you like by adding more or less Garlic Chili Sauce. They are easy, quick and so addicting you will want to make a plate just for yourself (speaking from experience).

RECIPE for SPICY KUNG PAO CAULIFLOWER BITES

(Makes 1 big plateful, 2-4 appetizer servings)

Ingredients:

• 1 head cauliflower, cut into slabs or florets
• 1/2 cup flour
• 1/4-1/2 cup plain almond milk
• 1 tsp garlic powder
• 1 TBSP nutritional yeast
• 1 tsp. Chili powder (optional)
• 1/2 tsp salt
• 1/4 cup panko
• Avocado or olive oil spray

Directions:

Cauliflower

1. Slice cauliflower into 1” thick slabs then separate into 2 – 3 inch pieces. Set aside.
   
2. In medium bowl, mix flour, nutritional yeast, spices and panko. Whisk in almond milk until it is a smooth batter. It should be the consistency of thick pancake batter.
3. After dipping each piece of cauliflower in the batter place it on a large roasting pan, covered with foil and sprayed with a coating of cooking spray oil. (Being frugal, I reuse my foil so that’s why it has brown spots👍)
4. Roast in a preheated 425 oven for 20 minutes. Remove from oven and spread sauce on top, before roasting again. (See directions/recipe below).

Kung Pao Sauce

Ingredients

• 1/2 cup soy sauce
• 1TBSP toasted sesame oil
• 1-2 TBSP Garlic Chili sauce
• 1 -2 TBSP Sweet Chili Sauce
• 1 tsp agave
• 2 TBSP rice vinegar
• 1 tsp garlic powder

Directions

1. While cauliflower is roasting, make the sauce. In a medium bowl whisk together all liquid ingredients.
2. Stir in garlic powder and cornstarch, mix well.
3. Pour sauce into a small saucepan and heat on low for a few minutes whisking constantly until it thickens. Turn off heat. If it’s too thick and a bit of water.
4. Adjust heat level by adding more Garlic Chili Sauce, if desired. Set sauce aside. (I used both Garlic Chili Sauce which is very hot and Sweet Chili Sauce which adds a sweet-hot flavor that I really like).
5. Remove the cauliflower from oven and drizzle the sauce over each piece. The sauce should be fairly thick so it does not run off the sides. I used a spatula to spread the sauce onto each piece.
6. Sprinkle the cauliflower bites with panko crumbs and sesame seeds, then return to oven.
7. Turn heat up to 425 and roast for another 10 minutes.

Remove the Kung Pao Cauliflower Bites from oven and pile on a plate garnished with chopped cilantro and crushed peanuts. Serve immediately. Guarantee they will be gone in minutes!

Note: If you want to make it a main dish, cook some rice while cauliflower is roasting and serve them on top with a small dish of extra Kung Pao Sauce.