Kung Pao Cauliflower

Kung Pao Cauliflower - Inspired by Elavegan

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients:

• 1 head of cauliflower

• 1/2 cup of flour

• 4 tbsp of corn starch

• 1/2 cup of oat milk

• 1 tbsp of soy sauce

Sauce:

• 1/2 cup of water (120ml)

• 3 tbsp of soy sauce

• 2 tbsp of rice vinegar

• 2 tbsp of maple syrup

• 1 tbsp of cornstarch

• 1/2 tsp of chilli powder

• 1/2 tsp of paprika

• 1/2 tsp of garlic powder

For the skillet:

• 1 tbsp of oil

• 3 cloves of garlic, minced

• 1 capsicum, sliced into strips

• salt and pepper to taste
  

Optional Garnish:

• Sesame seeds (black & white)

• Fresh coriander

• Crushed peanuts

Directions:

1. Line a baking tray with parchment paper and then preheat the oven to 200 degrees C.

2. In a large bowl mix together flour, cornstarch, oat milk, soy sauce. Let the mixture sit for about 1 minute and then add in the cauliflower florets.

3. Toss until all of the cauliflower florets are coated evenly with batter. Transfer the cauliflower to the baking tray and bake for 20 minutes.

4. Meanwhile, heat a skillet over medium heat with oil. Once hot add garlic, capsicum strips, spices, salt & pepper. Sauté for 5-6 minutes, stirring frequently. Add a splash of water if needed to de-glaze the pan.

5. Prepare the sauce by adding all ingredients to a medium sized mixing bowl. Whisk until well combined.

6. Add the sauce to a pot and bring to a boil. Reduce heat to low for 1 minute and then coat the sauce over the cauliflower. Place the cauliflower back onto the baking tray for another 10 minutes.

7. Mix together the capsicum strips with the cauliflower. Top with sesame seeds and coriander and serve with brown rice. Enjoy!

Notes:

• If gluten free, you can use tamari or coconut aminos instead of soy sauce. Alternatively you can use gluten free soy sauce or low sodium.

• For alternative sweetener you can use coconut sugar or brown sugar.