Name: Kung Pao Cauliflower
Yield: 4 servings
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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Alex Lau

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 stick to. If you marinate it raw, it will burn before becoming tender.

Recipe notes