Kung Pow Cauliflower
Bryant Kryck
August 7, 2020
This is a delicious Vegan and Gluten-Free dish based off a classic Kung Pow Chicken recipe. This recipe is flavorful and appetizing delight that everyone will love. We are able to utilize the top sear of the Anova Precision Oven to char and add a little crunch to the cauliflower followed but utilizing the convection setting to finish cooking the dish at an accurate cooking temp to evenly cook every piece of cauliflower.
Serves
6
Prep Time
00:20
Cook Time
00:17
1 (1)
35
Ingredients
2 lb
Cauliflower Floretts
8 ea
Green Onions
10 ea
Szechuan Chilis
1 cup
Gluten-Free Soy Sauce
3 Tbsp
Gluten-Free Hoison Sauce
2 Tbsp
Rice Vinegar
1 Tbsp
Sesame Oil
2 Tbsp
Brown Sugar
3 Tbsp
Corn Starch
4 ea
Garlic Cloves
Steps
1. Pre-Heat Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
2. Cut Cauliflower
Cut cauliflower into large mouth-sized pieces. The smller they are the more mushy they will be. Larger is better for this recipe.
3. Season Cauliflower
Add 2 Tbsp of soy sauce, canola oil, and corn starch on to cauliflower and mix eveny.
4. Lay Out Cauliflower
Spray sheet pan with a non stick spray. Evenly lay out cauliflower.
5. Char Cauliflower
Rack
Char Cauliflower on the top rack with the top sear setting. Cauliflower should be slightly charred.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top
00:07 Timer
6. Pre-Heat Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
7. Saute Ginger, Garlic, and Green Onions
Saute half of the green onions, ginger, and shaved or minced garlic in oil on low heat until well sweated.
8. Add Remaining Ingredients for Sauce
Add remaining soy sauce, hoison sauce, szechuan chilis, brown sugar, sesame oil, rice vinegar, and black pepper and cook on low to medium heat for 4-5 minutes.
9. Make Slurry
Add remaining corn starch and about 1 Tbsp of water and create a slurry. The slurry should be liquidy and white with no lumps. Add more water if needed.
10. Add Slurry to Sauce
Add slurry to sauce and stir immediately. This will thicken the sauce. Continue cooking for 2-3 minutes on low heat.
11. Toss Cauliflower
Once sauce is slightly cooled toss cauliflower and sauce gently in bowl.
12. Lay Out Tossed Cauliflower
Lay out tossed cauliflower evenly on a sheet pan with non stick spray.
13. Cook Cauliflower
Rack
Cook cauliflower. Remove fomnheat immediately and cool down for 1-2 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer
14. Add Peanuts
Add peanuts to cauliflower and mix well.
15. Plate, Garnish, and Serve
Plate cauliflower on top of rice or noodles and add remaining green onions on top. Serve and enjoy.
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