A good friend recommended this recipe to me because she likes to cook vegetarian, and this recipe is even vegan. I cooked it myself and I really like it, so I would like to share this recipe with you:
Read also: Recipe for Chicken with Cashews
Photo by Sabine, meinhaushalt.at
First preheat the oven to 190° C with fan/convection.
Cut the cauliflower into small florets, wash well and let drain.
For the coating, whisk all ingredients well together in a bowl.
The mixture should be thicker so that it adheres well to the cauliflower.
Add the cauliflower florets to the bowl with the batter and mix well; everything should be covered in batter.
Place the cauliflower florets individually on a baking sheet lined with parchment paper.
Bake the cauliflower in the oven at 190°C (fan) for about 20 to 25 minutes until done.
The cauliflower should be golden brown.
Now prepare the marinade: press the garlic finely using a garlic press.
Whisk all ingredients together well in a bowl.
Bring the marinade to a boil in a pot; it should be a nice, thick sauce.
Now it's a matter of taste: either you put the cauliflower into the finished sauce (it will get a bit soggy), or you serve all the components separately - that's what I did.
Kung Pao is served with rice and small spring onion rings.
If the coating is too thin, simply add a little more spelt flour. Always let the coating drain well! If the sauce is still too runny, stir a little more cornstarch into the sauce.
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