Kung Pao Cauliflower

Name: Kung Pao Cauliflower
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1⁄4 cup Kung pao sauce:; 2 tbsp. water; 2 tbsp. gluten-free tamari (use coconut aminos to be soy-free); 1 tbsp. brown rice vinegar; 2 tsp. no-salt-added tomato paste; 1 tsp. Maple syrup; 1 tsp. sriracha, optional; 2 tsp. grated fresh ginger; 1 tbsp. arrowroot powder; 1 tbsp. sesame oil; 1 cup red pepper flakes; 1 large (11⁄2- to 2-pound) diced sweet onion; 2 bsp. head cauliflower, broken into small; 2 Florets:; 1 liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free); 1⁄2 cup garlic cloves, minced; 5 red bell pepper, diced; to taste cashews; green onions (white parts chopped, green parts sliced lengthwise into thin strands); salt and black pepper, optional; Cooked noodles (gluten-free if necessary) or rice

To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger in a cup or small bowl. Add the arrowroot and stir until combined. Set aside.

Cook45 min
Total45 min
Serves6
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian Asian

Ingredients

1⁄4 cup Kung pao sauce:
2 tbsp. water
2 tbsp. gluten-free tamari (use coconut aminos to be soy-free)
1 tbsp. brown rice vinegar
2 tsp. no-salt-added tomato paste
1 tsp. Maple syrup
1 tsp. sriracha, optional
2 tsp. grated fresh ginger
1 tbsp. arrowroot powder
1 tbsp. sesame oil
1 cup red pepper flakes
1 large (11⁄2- to 2-pound) diced sweet onion
2 bsp. head cauliflower, broken into small
2 Florets:
1 liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1⁄2 cup garlic cloves, minced
5 red bell pepper, diced
to taste cashews
green onions (white parts chopped, green parts sliced lengthwise into thin strands)
salt and black pepper, optional
Cooked noodles (gluten-free if necessary) or rice

Preparation

To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger in a cup or small bowl. Add the arrowroot and stir until combined. Set aside.
Heat the sesame oil in a large shallow saucepan or wok over medium heat. Add the red pepper flakes and stir constantly for about 2 minutes, making sure not to let the flakes burn. Add the onion and sauté until translucent. Add the cauliflower and liquid aminos, cover, and cook for 4 to 5 minutes, until heated through and the sauce is thickened. Add the garlic and bell pepper and cook, stirring occasionally, until the veggies are tender.
Add the cashews and the white parts of the green onions, then pour the sauce over the veggies. Cook for 3 to 4 minutes, stirring once or twice, until the sauce is thickened and heated through. Remove from the heat and add salt and pepper, if necessary. Serve over noodles or rice, garnished with the green onion strands. Keep any leftovers in an airtight container in the fridge for up to 4 days.