Kung Pao Cashew & Garlic Cauliflower over Forbidden Rice
By Kris Kelly
- 1 medium head of cauliflower, cut into florets
- 2 Tablespoons fine almond flour
- 2 Tablespoons oat flour (I typically buzz gluten-free oats in my grinder)
- ¼ cup tapioca flour
- 1/8 teaspoon Himalayan salt
- ¼ cup aquafaba (liquid from cooked chickpeas) Another option is to use water.
- 1 Tablespoon organic Sriracha sauce
- 2 teaspoons coconut aminos or gluten-free tamari
- 1 teaspoon sesame oil
Ingredients: Garlic & Cashew Kung Pao Sauce
- 8 dried red chilies
- 2 teaspoons sesame oil
- ½ cup raw cashews
- 6 cloves garlic, minced
- 1 Tablespoon fresh ginger, finely grated
- 2 teaspoons Sriracha sauce
- 3 Tablespoons coconut amino or gluten-free tamari
- 1 ½ Tablespoons coconut vinegar
- 1 teaspoon Mirin (rice wine)
- 1/3 cup veggie broth, chicken broth or water
- 2 teaspoons kuzu or arrowroot starch
- 2 scallions, chopped (include both white and green parts)
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Prepare cauliflower by cutting it into bit-size florets.
- Using a medium-size bowl, combine almond flour, oat flour, tapioca flour, salt, aquafaba or water, Sriracha sauce, coconut aminos (or gluten-free tamari) and sesame oil.
- Dip cauliflower florets into the batter. Tap excess batter off and place on lined baking sheet. Make sure the florets are evenly spread apart. Its best if they are not touching.
- Place coated cauliflower florets in the oven and bake for about 20-30 minutes. Turn florets over at the half-way point, about 15 minutes.
- While cauliflower is baking, prepare the Kung Pao Sauce:
- Using a large non-stick skillet (Iron skillets are my favorite), over medium-high heat, add sesame oil and dried chilies. Cook until chilies have begun to turn brown but not burnt. 3-5 minutes.
- Reduce heat to low and add cashews, garlic and ginger. Toss to coat and continue cooking until cashews are lightly golden.
- In a small bowl combine 1/3 cup of liquid (veggie broth, chicken broth or water) and 2 teaspoons kuzu root (Option: substitute arrowroot powder or non-GMO corn starch for kuzu) Mix until starch is dissolved.
- Add liquid and starch mixture, Sriracha sauce, mirin, coconut vinegar and coconut aminos (or gf tamari). Give a good stir. The sauce will begin to thicken. Add chopped scallions. (Broccoli is also a nice addition at this point)
- Remove cauliflower form oven and place in skillet with sauce. Toss to coat all florets.
- Serve over warm Forbidden rice and top with chopped scallions and black sesame seeds.