Kung Pao Cauliflower - Vegan and Gluten Free
Ingredients
- I large head of cauliflower, divided into small florets
- 3 red peppers, de-seeded and chopped in squares
- 2 medium zucchini, cut in half moons zucchini are also known as courgettes
- 1 to 2 tablespoons sesame oil
- 1 red onion, peeled and finely chopped
- ⅓ cup soy sauce or Tamari use Tamari if you need the recipe to be gluten free
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- Zest of one lime
- 2 tablespoons lime juice
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon chopped red chilis, or to taste
- 1 teaspoon ginger Fresh ginger is lovely, but I often used dried
- 5 teaspoons cornstarch
- ⅓ cup peanuts, chopped plus extra for garnish Be sure to use unsalted peanuts or the dish will be overly salty
- a teaspoon of dried flat leaf parsley or a couple teaspoons of fresh flat leaf parsley
- Hot cooked rice or noodles to serve Be sure to use rice or gluten free noodles if you need the dish to be gluten free.
Instructions
- Make sure all your vegetables are chopped and prepared.
- Cook the cauliflower florets in boiling, salted water for three minutes.
- Drain and set aside.
- Mix the soy sauce or Tamari, rice wine vinegar, maple syrup, the lime zest and juice, pepper, chili and ginger in a bowl or jar. Whisk or shake together well.
- Add the cornstarch to the sauce ingredients and whisk or shake again. Set aside.
- Cook your rice or noodles according to package directions.
- Meanwhile, heat 1 tablespoon of sesame oil in a large saucepan or wok.
- When the oil is hot, add the chopped red onion and sauté for a minute or two.
- Now add the cauliflower and stir fry for two to three minutes.
- If the pan needs it, stir in a bit more sesame oil.
- Add the red pepper and zucchini and stir fry until tender crisp.
- Whisk or shake the sauce again and add it to the vegetables in the frying pan or wok.
- Stir the vegetables to coat with the sauce, and let the sauce thicken over the heat.
- If the sauce seems to thick gradually add a bit of hot water, a spoonful or so at a time. (Remember you can always add more water, you can't take it away!)
- Stir in half the chopped peanuts.
- When the sauce has thickened and heated through, serve the Kung Pao Cauliflower over the cooked rice or noodles.
- Garnish the Kung Pao Cauliflower with the parsley and the remaining chopped peanuts.
did you make this recipe?
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