Name: Kung Pao Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 cup chickpea flour ((60 g) (*see recipe notes)); 4 tbsp cornstarch ((30 g)); 1/2 cup plant-based milk ((120 ml)); 1/2 tbsp soy sauce ((*see recipe notes)); 1 medium head of cauliflower (cut into bite-sized florets (600 g)); 1/2 cup of water ((120 ml)); 3 tbsp soy sauce ((*see recipe notes)); 2 tbsp rice vinegar; 2 tbsp maple syrup ((*see recipe notes)); 1 tbsp cornstarch; 1/2 tsp smoked paprika; 1/4-1/3 tsp cayenne pepper (OR 4-6 dried chilies (*see recipe notes)); 2 tsp oil (or water); 4 cloves garlic (minced); 1 tbsp fresh ginger (minced); 3/4-1 tsp peppercorns; 1 small/medium bell pepper (sliced into fine strips); 1 tsp sesame seeds; fresh chives (chopped); peanuts ((optional))