Kung Pao Cauliflower | Recipe Cart

Name: Kung Pao Cauliflower | Recipe Cart
Ingredients: 2 tablespoons Chinese rice wine or dry sherry; 2 teaspoons cornstarch; 1 tablespoon plus 2 teaspoons soy sauce; 1 tablespoon sherry vinegar; 2 teaspoons hoisin sauce; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 1 medium head of cauliflower (about 1¾ pounds); 2 tablespoons vegetable oil, divided; 3 ounces slab or thick-cut bacon, chopped; 6 dried japones chiles, chiles de árbol, or other red chiles; 1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns; 3 scallions, dark-green and white parts separated, thinly sliced; 1 serrano chile, sliced; 1 1-inch piece ginger, peeled, finely chopped; 2 garlic cloves, sliced; ¼ cup unsalted, roasted peanuts; Kosher salt; Steamed white rice (for serving)

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Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to s

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