KUNG PAO CAULIFLOWER
This is now a new staple in our home! My husband and I literally ate the entire pan.. we actually didn’t even eat it with the rice it was so good just on its own. This bowl is vegan and gluten free. Hope you enjoy!!!!!
Ingredients
Small head of cauliflower
1 red bell pepper
1 fresh jalapeño
1 zuchinni
1/2 white onion
1 cup cashews
1/2 tsp powdered ginger
1/4 cup rice vinegar
1 tbsp minced garlic
1 tbsp sesame oil
1/4 cup water
For garnish- Green onions and sesame seeds
Directions
1) Heat the oven to 425 degrees. Chop all of your veggies (cauliflower, red bell pepper, zucchini, onion). Add in the cashews with the veggies and toss in coconut oil or avocado oil (about 2 tbsp) and sprinkle with salt and pepper. Place all the veggies on a baking sheet. Bake for 20 minutes. (Chop your jalapeño but leave that seperate to add later)
2) While the veggies and nuts are cooking, start your sauce! In a bowl, mix the liquid coconut aminos, ginger, sesame oil, rice vinegar, and minced garlic. Pour your sauce into a pan and cook on the stove on medium high heat and let it boil.
3) Mix your water and arrowroot power in a bowl. Once your sauce is boiling on the stove, turn it down to medium heat and slowly stir in the arrowroot mix to make the sauce thicken.
4) Once your veggie mix is done, pour the veggie mix and your chopped jalapeño into the sauce and cook for another 5-6 minutes.
5) Serve by itself or over rice!!! Garnish with chopped green onion and sesame seeds.
