If you’ve tried my Kung Pao recipe and liked it, you’ll definitely love this recipe too. Kung Pao is more of a weekend treat, while this recipe can be enjoyed on a regular weekday with a clear conscience. This dish doesn’t take very long to make, so it’s definitely part of my weeknight dinner repertoire.
Ingredients
- Jasmine or basmati rice for serving
- Oven-roasted cauliflower
- 1 large cauliflower
- 2 tbsp chickpea flour
- 2 tsp onion powder
- 2 tsp nutritional yeast
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp smoked paprika or regular
- 1 tsp salt
- a little pepper
- 1 tsp chili powder or 1 tbsp Sriracha
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rapeseed oil
- 1 tbsp cornstarch mixed with a little water
- Chinese sauce
- 1 chili
- A small handful of cashew nuts
- 1 bunch spring onions
- 3 tbsp soy sauce
- 1 tbsp honey
- Thumb-sized piece of ginger
- 1 Chinese garlic clove
- 1 tsp coarse ground pepper
- 2 tbsp neutral oil
- 2 tbsp rice vinegar
- Coriander
Instructions
Preheat the oven to 200°C. Break the cauliflower into small florets. Mix all the ingredients in a bowl and toss in the cauliflower. Transfer to an ovenproof dish and bake for 30 minutes. Turn after 15 minutes.
Start cooking the rice. Begin preparing the sauce. Slice the chili into rings, chop the cashew nuts, grate the ginger and garlic. Heat the oil in a frying pan and fry the chili, cashews, ginger and garlic over medium heat for 2 minutes. Slice the spring onions into rings and add half to the sauce. Mix the vinegar, honey and soy sauce and pour into the pan. Chop the coriander for serving.
When ready to serve, start with rice, add the cauliflower on top, then pour over the sauce and sprinkle with spring onions and coriander.
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