Kung Pao Cauliflower

Kung Pao Cauliflower

INGREDIENTS

CAULIFLOWER

  • 4 tbsp Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut 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 sesame oil
  • 1/2 tsp sriracha hot sauce

SAUCE

  • 1 tbsp Big Tree Farms ROC Brown or Golden Coconut Sugar
  • 2 tbsp Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos
  • 1 tbsp sesame oil
  • 5-8 whole dried arbol chilis (optional, but delicious!)
  • 1 shallot, diced
  • 1/4 cup cashews, chopped
  • 4 garlic cloves, minced
  • 1 inch chunk ginger, sliced
  • 2 tbsp rice vinegar
  • 3/4 cup filtered water
  • 1 Slurry (1 tbsp tapioca flour + 1/4 cup water)

INSTRUCTIONS

  1. Preheat oven to 425F.
  2. In large mixing bowl add panko, arrowroot powder, water, Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos, sesame oil, hot sauce & whisk until evenly mixed.
  3. Throw in cauliflower florets & gently toss until fully coated.
  4. Place prepped cauliflower onto baking sheet lined with parchment paper. Bake for 25-30 minutes at 425F until fork tender. If making rice, this would be the time to get it going.
  5. 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.
  6. Add in shallot, cashews, garlic, ginger, green onions, pinch of salt, and sauté for 2-3 minutes stirring frequently.
  7. Right as everything is starting to brown and get crispy, add Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos, rice vinegar, Big Tree Farms Coconut Sugar Brown or Golden), and water. Cook for 1-2 minutes and then add slurry.
  8. Lower heat to medium and saute for 5-8 minutes. Then cover and remove from heat until the cauliflower is done.
  9. 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.
  10. Grab your serving plates and with tongs place Kung Pao Cauliflower florets onto a scoop of favorite rice, chow mein, or by itself!

@Chef_bai

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