Kung Pao Cauliflower
Kung Pao Cauliflower is the healthy version of Kung Pao Chicken. Cauliflower marinated and cooked in a spicy sweet Kung Pao sauce for a quick and delicious dinner. This zippy dish is low calorie, high fiber, vegan and will have everyone wanting more!
Servings 2 servings
- 1 head cauliflower, chopped into florets
- 2 bell peppers, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 scallions, sliced
- 3 Tbsp oil
- 1/2 cup liquid aminos, coconut aminos or soy sauce
- 2 Tbsp peanuts
- 1/4 cup rice wine vinegar
- 4 Tbsp hot sauce to taste
- 3 Tbsp maple syrup
- 1/4 cup water
- 1 Tbsp corn starch
- 1 1/2 Tbsp red pepper flakes to taste
- 1/2 tsp sesame oil
Make Marinade - mix oil, amino acids, rice wine vinegar, hot sauce, maple syrup and 1 Tbsp of red pepper flakes and place in a plastic storage bag. Add cauliflower and let it marinate for at least 15 minutes.
In a saucepan, add both the marinade and cauliflower, bell peppers and onion. Cook over medium-high heat for 5 minutes.
With the mixture simmering, add garlic, remaining 1/2 Tbsp red pepper flakes, and peanuts. Cook another 5 minutes.
Mix water and cornstarch to make a slurry. Add slurry to the simmering vegetables and stir constantly for approximately 3- 5 minutes or until desired texture is reached.
Before removing from heat, add sesame oil and stir.
Top with scallions and serve.
Serving: 1serving | Calories: 495kcal | Carbohydrates: 59g | Protein: 17g | Fat: 30g | Sodium: 1205mg | Fiber: 12g