Prepare Cauliflower: Cut the cauliflower into bite-sized florets. In a bowl, mix together cornstarch, water, all-purpose flour (or rice flour), salt, garlic powder, and black pepper to create a smooth batter.

Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring they are evenly coated for that extra crunch. Set aside while you heat the oil.

Fry Cauliflower: Heat oil in a deep pan over medium-high heat. Carefully add the battered cauliflower florets and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on a paper towel.

Make Kung Pao Sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar (or maple syrup), sesame oil, minced garlic, grated ginger, and red pepper flakes. Then, mix cornstarch with a bit of water to help thicken the sauce.

Stir-Fry Vegetables: In the same pan, add a splash of oil and sauté the diced red and green bell peppers along with the peanuts or cashews until they are just softened, about 2-3 minutes.

Combine: Return the crispy cauliflower to the pan and pour the Kung Pao sauce over everything. Toss gently to coat and cook for another 2-3 minutes until the sauce thickens slightly.

Serve: Garnish with sliced green onions and serve hot over steamed rice or noodles for a deliciously satisfying meal!