Prepare the marinade: in a bowl whisk together soy sauce, Shaoxing wine, cornstarch and baking soda. Cut the cauliflower into florets and stir into the marinate. Set aside.
Prepare the Kung Pao sauce by whisking together all the ingredients until the sugar dissolves. Set aside.
Once the cauliflower has marinated, add it into a pan with all its marinate and some oil and stir fry until crispy (5-7 minutes). Alternatively you can cook it into the air fryer at 180°C for 15 minutes.
In a wok or large pan heat the vegetable oil. Add the grated garlic, ginger and chili flakes for a few seconds until slighly coloured, then add the bell peppers cut into squares, ground peppercorns and the fresh chili peppers. Stir fry for 5-7 minutes until crunchy. In the last 2 minutes also add the chopped spring onions.
Pour the Kung Pao sauce over the stir fry and let it bubble for 1-2 minutes before adding the cauliflower in.
Add the cauliflower and the sesame oil into the stir fry and mix well until the cauliflower is evenly coated and the sauce has thickened (about 2-3 minutes).
Toast the peanuts in a hot pan for a couple of minutes, then add them to the stir fry.
Serve the kung pao cauliflower hot garnished with fresh spring onions and chillies, and with some fragrant steamed rice.