Cauliflower Kung Pao Recipe | Food Network UK

Ingredients

• 60ml sweet chilli sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil, plus more for frying
• 3 scallions, thinly sliced, white and green parts separated
• 1 medium jalapeño, thinly sliced
• One 1-inch piece ginger, minced
• 95g cornstarch
• 1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
• Salt and freshly ground black pepper
• 4g fresh coriander leaves, chopped
• 1 tablespoon roasted and salted peanuts, roughly chopped