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Cauliflower Kung Pao

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • For the sauce:
  • 1 large cauliflower head, cut into small floret pieces
  • 1 red organic pepper, diced
  • 1 yellow organic pepper, diced
  • 1 orange organic pepper, diced
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 5 scallion, cut 2” in lengths
  • 1/3 cup raw cashews
  • 1 tsp pepper flakes, optional
  • 2 tbsp olive oil
  • 1 lb rice noodles (any other type of noodles will work)
  • 2 tbsp rice wine vinegar
  • 2 tbsp tomato ketchup
  • 4 tbsp soy sauce, gluten free
  • 2 tbsp unrefined sugar
  • 1/4 cup water
  • 3 tsp arrowroot powder, or cornstarch

Details

Adapted from eatgood4life.com

Preparation

Step 1

Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.

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