1 tbsp Big Tree Farms Original Organic Coco Aminos
1 medium cauliflower, stem removed and cut into large florets
1/3 cup gluten free panko bread crumbs
1/3 cup arrowroot powder or tapioca flour
1/3 cup filtered water
1 tbsp liquid aminos
1 tbsp sesame oil
1/2 tsp sriracha hot sauce
The Suace
1 tbsp Big Tree Farms ROC Brown Coconut Sugar
2 tbsp Big Tree Farms Original Organic Coco Aminos
1 tbsp sesame oil
5-8 whole dried arbol chilis
1 shallot, diced
1/4 cup cashews, chopped
4 garlic cloves, minc
1 inch chunk ginger, sliced
2 tbsp liquid aminos
2 tbsp rice vinegar
3/4 cup filtered water
1 Slurry (1 tbsp tapioca flour + 1/4 cup water)
Instructions
Preheat oven to 425. In large mixing bowl add panko, arrowroot powder, water, Big Tree Farms Original Organic Coco Aminos, liquid aminos, sesame oil, hot sauce, & whisk until evenly mixed. Throw in cauliflower florets & gently toss until fully coated.
Place prepped cauliflower onto baking sheet lined with parchment paper. Bake for 25-30 minutes at 425 until fork tender. If making rice, this would be the time to get it going.
As the cauliflower bakes, grab a large sauté pan for the sauce. Heat with sesame oil on medium high. Throw in arbol chilis and sauté for 2-3 minutes until the chilis become fragrant and softer.
Add in shallot, cashews, garlic, ginger, green onions, pinch of salt, and sauté for 2-3 minutes stirring frequently.
Right as everything is starting to brown and get crispy, add liquid aminos, coco aminos, rice vinegar, Big Tree Farms Coconut Sugar, and water. Cook for 1-2 minutes and then add slurry.
Lower heat to medium and saute for 5-8 minutes. Then cover and remove from heat until the cauliflower is done.
Once cauliflower is fork tender, remove from oven and add straight into the sauce. Reheat saute pan for 1-2 minutes to get sauce warm again.
Grab your serving plates and with tongs place Kung Pao Cauliflower florets onto a scoop of favorite rice, chow mein, or by itself!
