Thread: Cauliflower Kung Pao

I made this a week or so ago and I thought it was absolutely delicious. Now mind you I did cheat a little and I bought a pre-made kung pao dressing. I also used rice instead of noodles.

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.

Ooohhh...that looks so good and lovely

I thought it was chicken at first but you fooled me using the cauliflower and cashews. Nice!