Kung Pao Cauliflower
Ingredients
- cornstarch
- chickpea flour
- plant-based milk
- and soy sauce
- cauliflower florets
- garlic
- ginger
- peppercorns
- bell pepper
- soy sauce
- rice vinegar
- sugar
- cornstarch
- smoked paprika
- and cayenne
- rice or rice noodles
- sesame seeds
- fresh chives and peanuts
Preparation
Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning
Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp)
Sauce
Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk
Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat
Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately
Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy
