Kung Pao Cauliflower

Have you had Kung Pao before? I have several times and yesterday I decided to try my own. I came up with Kung Pao Cauliflower , a vegetarian version which was awesome.

I really don’t know if this should be called Cauliflower Kung Pao or Kung Pao Cauliflower, either way I am sure you get it right? Sorry if I am making a mistake for those that speak Chinese!

This Kung Pao sauce can be used with different types of protein as well as veggies. I have seen many different versions with chicken but perhaps next time I will use more veggies and tofu instead. You can also serve this with rice, quinoa or any other type of noodles of your choice. I think rice noodles would be great and will keep the dish gluten free. Originally I don’t know how Kung Pao is best served with but for us Asian noodles worked rather well.

On another note, my mac pro lap top crashed on me last night. I think I had a nervous brake down because my hard drive completely shut down. I wasn’t able to repair it at all. I freaked out because I never backed up my information. The computer doesn’t even have a year so I figured it wouldn’t brake, crash or die on me, boy was I WRONG… I have learned my lesson to say the least.

Luckily my information was retrieved and my pictures, files and such have been saved today. I had so much work on my lap top it is not even funny. From now on I am backing my computer, if not every day, at least every week. Holly molly did I literally crapped my pans last night! Phew and thanks to my tech guy…

OK back to the cauliflower kung pao. This recipe got a bit more involved because of having to cook the cauliflower first but even still it will not take you more than 20-25 minutes from start to finish. You can freeze leftovers and have later on as well. Something that I do with many of my recipes.

I hope you like this recipe.

Enjoy!

Add the oil to a non-stick skillet and cook the cauliflower for about 5 minutes. Transfer the cauliflower to a large dish. Add the pepper to the pan and cook for 3 minutes. Add the cauliflower back to the pan and cook the veggie mixture for an extra 5 minutes stirring occasionally.

Here is the veggie mixture. Right before adding the sauce to it. The cauliflower is sort of intact and not mushy so make sure you don’t over cook it.

Serve over brown rice, rice noodles, quinoa or whatever other type of grain you may like.

Print

Cauliflower Kung Pao

Yield: 4 servings

Total Time: 20-25 minutes

Ingredients:

• 1 large cauliflower head, cut into small floret pieces
• 1 red organic pepper, diced
• 1 yellow organic pepper, diced
• 1 orange organic pepper, diced
• 1 tbsp ginger, minced
• 2 garlic cloves, minced
• 5 scallion, cut 2” in lengths
• 1/3 cup raw cashews
• 1 tsp pepper flakes, optional
• 2 tbsp olive oil
• 1 lb rice noodles (any other type of noodles will work)

For the sauce

• 2 tbsp rice wine vinegar
• 2 tbsp tomato ketchup
• 4 tbsp soy sauce, gluten free
• 2 tbsp unrefined sugar
• 1/4 cup water
• 3 tsp arrowroot powder, or cornstarch

 

Directions:

Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.

Recipe adapted from here