Cauliflower is my go-to veggie of 2018, I’ve experimented with cauliflower pizza crusts, savory cauliflower cakes, and even cauliflower parmesan. It was only a matter of time before it was time to give Kung Pao Cauliflower a go! This dish is an easy #meatlessmonday meal and a filling plant-based dinner with lots of flavor. Ramp up the chilis if you like it ultra spicy or tone it down for a kid friendly version. I serve mine over rice noodles or solo in a bowl with a green onion garnish.
Kung Pao Cauliflower
For the sauce:
1/4 cup coconut aminos (could also use Tamari)
1 1/2 T. rice wine vinegar
1 tsp. garlic chili paste or siracha
1 tsp. sesame oil
2 tsp. fresh grated ginger
1 tsp. garlic, pressed
1 T. maple syrup
1 tsp. organic cornstarch
For the stir-fry:
2 T. coconut oil
1 large head cauliflower, cut into small florets
1/4 cup water
2 medium green bell peppers, cut into thin strips
1 medium white onion, thinly sliced
1/2 cup toasted cashews
2 medium scallions, thinly sliced
Steamed rice or rice noodles
Start by making the sauce: Place all the sauce ingredients in a small bowl and whisk until the cornstarch smoothly blended in, set aside.
Heat coconut oil in large wok or large frying pan over medium-high heat. Add the cauliflower, season with salt and a small pinch of red chili flakes. Saute for 3-4 minutes until cripsy yet al-dente. Add the bell peppers and white onion and stir-fry until crisp-tender, 2 to 3 more minutes
Add the sauce to the pan. Cook, tossing constantly, until the sauce thickens and coats the vegetables, this will be super quick. Finish with the green onion, sprinkle with the cashews and scallions and serve over noodles or rice.