Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand.
The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased.
2 - tablespoons Chinese rice wine or Dry Sherry
2 - teaspoons cornstarch
1 - tablespoon + 2 teaspoons soy sauce
1 - tablespoon Sherry vinegar
2 - teaspoons Hoisin sauce
2 - teaspoons sugar
1 - teaspoon sesame oil
1 - head cauliflower, cut into florets
2 - tablespoons, vegetable oil
3 - ounces, thick cut bacon, cut into 1” pieces
1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper
3 - scallions, cut into 1” pieces
1 - small jalapeno, seeded and cut into thin slices
Preheat the oven to Convection Bake or Convection Roast 375 degrees
In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil.
Add the cauliflower florets and bacon and toss to coat.
Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp.
Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil.
Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving.