1 Preheat the oven to 425˚F (220˚C).
2 Break the head of cauliflower into florets, boil for 3 minutes, and drain
3 Make batter (mix cornstarch, breadcrumbs, water, chili pepper, soy sauce, salt, sesame oil)
4 Dip cauliflower in the batter
5 Bake for 20 minutes
6 While baking, make Kung Pao sauce
7 Heat oil in a pan with medium high heat
8 Sauté chili pepper, Sichuan peppercorns until chilies are fragrant
9 Add chopped cashew nuts, minced ginger
10 Pour the Kung Pao mixture (soy sauce, rice vinegar, sake, sugar, water, and starch)
11 Toss the baked cauliflower with Kung Pao mixture
Serve with rice and cilantro
Was so Crispy Spicy Tasty
I will definitely repeat!