Kung Pao Cauliflower
Ingredients
The Cauliflower Dish
-
1
large head
cauliflower, cut into small pieces
-
1
each
red bell pepper, sliced
-
1
each
green bell pepper, sliced
-
1
each
zucchini, diced
-
1
each
onion, diced
-
1
each
jalapeño, sliced thin
-
¾
cup
cashews, raw and whole
-
2
tablespoons
avocado oil
-
3
tablespoons
rice vinegar
-
3
tablespoons
hoisin sauce
-
⅓
cup
coconut aminos
-
2
tablespoons
sesame oil
-
1
teaspoon
ground ginger
-
3
cloves
garlic, mashed or minced
-
2
tablespoons
tapioca flour or arrowroot flour
-
¼
cup
water
For Garnishing (optional)
-
1
teaspoon
sesame seeds
-
1
stalk
green onion, diced
Instructions
- Preheat the oven to 450°F.
- Chop the cauliflower, bell peppers, zucchini, onion, and set the jalapeño aside.
- Spread the veggies and cashews on a baking sheet, drizzle with avocado oil, and season with salt and pepper. Toss to coat.
- Bake for 22 minutes, tossing halfway through.
- While the veggies are roasting, prepare the sauce by mixing rice vinegar, hoisin sauce, coconut aminos, sesame oil, ground ginger, and garlic in a bowl.
- Transfer the sauce to a pan and cook over low-medium heat for about 2 minutes.
- Mix water and tapioca/arrowroot flour in a small bowl and stir into the sauce until thickened.
- Once the veggies are done, add them to the sauce and mix until coated. Add the jalapeño and cook for an additional 5-6 minutes.
- Garnish with green onion and sesame seeds if desired, and serve on its own or over rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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