Cauli Kung Pao

1 tbsp

Big Tree Farms Original Coco Aminos

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

1 tbsp

Big Tree Farms Brown Coconut Sugar

2 tbsp

Big Tree Farms Coco Aminos

1 tbsp

sesame oil

5-8 whole

dried arbol chilis

shallot, diced

1/4 cup

cashews, chopped

garlic cloves, minc

1 inch

chunk ginger, sliced

2 tbsp

liquid aminos

2 tbsp

rice vinegar

3/4 cup

filtered water

Slurry (1 tbsp tapioca flour + 1/4 cup water)

@Chef_bai

Preheat oven to 425. In large mixing bowl add panko, arrowroot powder, water, 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, 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!

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