Kung Pao Tempura Cauliflower - Philadelphia Catering

Ingredients

• 2 1/2 lbs cauliflower
• 3 tsp cornstarch
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp sesame oil
• 10 grinds of fresh black pepper
• 1/2 cup water
• 2 c. rice flour
• 2 1/2 cups of chickpeas drained
• 3 tbl soy sauce
• 3 tbl rice wine vinegar
• 3 limes zest & juice
• 2 tbl agave nectar
• 2 tbl organic coconut oil melted
• 3 tbl cornstarch
• 5 tbl coconut oil for sautéing
• 6 cloves garlic minced
• 1/2 cup ginger minced
• 1 1/2 tsp crushed red pepper flakes
• 3 cups kung pao sauce (see recipe below)
• 4 bunches scallions thinly sliced
• 1 pt. cashews rough chop
• Toasted sesame seeds
• 3 tbl minced garlic
• 2 tbl minced ginger
• 2 tbl sriracha
• 1 cup soy sauce
• 3 tbls sugar
• 1/2 cup rice vinegar
• 1 tbl cornstarch with 1 tbl water for a slurry
• oil for cooking
• Kosher salt and freshly ground black pepper