Kung Pao Cauliflower

Twist to your traditional Chinese Take-Out

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Inspired by Tastemade’s Recipe *tried supplementing many of the original ingredients; with gluten-free options

 

INGREDIENTS

Marinade: (makes double amount of cauliflower needed)

  • 1 head of cauliflower

  • 2 tablespoons tamari (gluten free soy-sauce)

  • 2 tablespoons rice wine vinegar

  • 1 1/2 tablespoon cornstarch

  • 1/2 cup brown rice flour

  • Olive oil, for drizzling

Sauce:

  • 2 tablespoons tamari

  • 1 heaping tablespoon hoisin

  • 1 tablespoon Manuka Honey

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch

  • 8-10 dried red chilies

  • 3 scallions, sliced, whites and greens separated

  • 3 cloves garlic, minced

  • 2-inch piece of ginger, minced

  • 1/4 cup dry organic roasted peanuts

  • Brown rice, to serve

INSTRUCTIONS

  1. Preheat oven to 500°F. Chop the cauliflower into bite-sized florets, discarding the green stems.
  2. Add florets to a mixing bowl
  3. In a small bowl, whisk together the soy sauce, rice vinegar and cornstarch. Pour over the cauliflower.
  4. Add the brown rice flour, close and shake again until the florets are completely coated.
  5. Line the baking sheet with parchment paper , and spread out the florets evenly. Roast for 20-30 minutes until crunchy on the outside and tender inside, flipping halfway through.
  6. In a medium bowl, whisk together soy sauce, hoisin, sugar, sesame oil and cornstarch. Set aside.
  7. In a large sauté pan or wok heat the olive oil. Add the dried chilies, whites of the scallions, minced garlic and ginger, and cook until fragrant. Dump  he cooked cauliflower into the pan and combine.
  8. Serve over brown rice 

    ENJOY 🙂

     

     

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