Kung Pao Cauliflower

Ingredients

• 1/4 cup sweet chili sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white wine vinegar
• 2 tablespoons vegetable oil, plus more for frying
• 3 scallions, thinly sliced, white and green parts separated
• 1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
• 3/4 cup cornstarch
• 2 large eggs
• 1 medium jalapeño, thinly sliced
• 1 teaspoon toasted sesame oil

Instructions

1. Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes.
3. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
4. Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
5. Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter.
6. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes.
7. Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.