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.