Kung Pao Cauliflower

runningonrealfood.com

Jenni Galactic

subheading: For the Vegetables:

2 small to medium-sized heads cauliflower, cut into florets (1900 g)

2 red peppers, thinly sliced (275 g)

1 tbsp sesame oil (15 ml)

5 cloves garlic, finely chopped (20 g)

2 tbsp peeled and finely chopped fresh ginger (20 g)

1 Serrano chilli, seeds removed and finely chopped (20 g)

subheading: For the Kung Sauce:

⅔ cup low sodium soy sauce (160 ml)

2 tbsp maple syrup (30 ml)

3 tbsp rice wine vinegar, unseasoned (45 ml)

3 tbsp balsamic vinegar (45 ml)

2 tbsp corn starch (15 g)

⅓ cup water (80 ml)

subheading: For Serving:

1 bunch green onion, sliced (50 g)

½ cup roasted peanuts (125 g)

cooked rice

Directions at runningonrealfood.com

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