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Kung Pao Cauliflower

2/4/2014

10 Comments

 

Kung Pao Cauliflower

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As I'm sure you've heard, 2014 is shaping up to be the 'Year of the Cauliflower'- which basically means its the trendy veggie this year, as decided by the blogosphere. I'm sure we'll see some cauliflower craziness, but I couldn't not jump on this train, because I am a serious fan of this member of the cabbage family. (Did anyone catch last weeks Parks and Rec? Cauliflower is more than just a dead tree, people.)
I've been working with a cauliflower buffalo wings recipe intermittently since summer, but haven't made one worth sharing yet. I have, however, learned a lot about cooking and eating cauliflower. For instance, I like a little crunch to my tiny trees, and prefer them without a breading so I can still taste the cauliflower itself. After a few solid tries, we got this recipe perfect. I measure my recipe success by meal leftovers, and they were none to be found after we whipped this one up. I'm so excited about this recipe because its healthy, crazy rich in flavor, and makes a great shared meal (or leftovers!).
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Instructions:
KUNG PAO SAUCE:
1/4 cup water
1/4 cup braggs liquid amoinos or soy sauce
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1 1/2 tablespoons sugar
1 teaspoon crushed red pepper
1/8 teaspoon wasabi powder (optional)
2 teaspoons corn starch
1 teaspoon coconut oil

VEGGIES:
1 tablespoon coconut oil
3 cloves garlic, minced
1 medium onion, juilienned
1 bell pepper, chopped OR about 1/2 cup julienned peppers
1/2 large head cauliflower (about two cups of florets)

Directions:
Cook cauliflower & garlic together in a wok or large frying pan on medium-high heat until cauliflower is slightly browned, about 3 minutes. Add onions & peppers and sauteƩ another 3 minutes, until onions are just becoming glassy. Add sauce and cook until sauce thickens, another 3-5 minutes or so. Remove from heat, serve over brown rice with a sprinkle of sesame seeds and green onions, and enjoy! Serves 2, saves well in the fridge for up to a week.

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10 Comments
janet @ the taste space link
2/3/2014 09:48:30 pm

I am all for the year of the cauliflower. Bring it on!! :)

Reply
Kaylee @ Lemons and Basil link
2/4/2014 12:04:59 am

This looks WONDERFUL!!!!! Love cauliflower!

Reply
Micheline link
2/10/2014 03:16:16 am

I'm head over heels in love with this idea! I'm going to make it this week.

Reply
Dennis link
2/12/2014 11:45:57 am

I love Cauliflower!! This looks great. Also try Cauliflower mashed as a mashed potato substitute. It will fool your family.

Reply
Nicole
3/3/2014 08:33:23 am

Have you, or anyone else, tried this with frozen cauliflower? It's almost impossible to find fresh around here (western NY) right now, but frozen is always available and I would LOVE to try this recipe. Thanks for the submission!

Reply
Amber link
3/3/2014 09:47:02 am

Hi Nicole! I haven't personally tried it with frozen cauliflower, but being a Maine native, I FEEL YOUR PAIN! I would suggest thawing the cauliflower until just slightly frozen and tossing it in. You should have no problems, but let me know if it all works out okay! Best of luck.

Reply
Nicole
3/3/2014 10:55:54 am

Definitely trying this in the next few days! Thanks for replying so soon! I'll comment again to let you know how things go with the frozen cauliflower.

Nicole
3/3/2014 10:57:20 am

Definitely trying this in the next few days! Thanks for replying so soon! I'll comment again to let you know how things go.

Joanne
6/18/2014 07:55:20 am

I just made this it's fabulous!

Reply
Trey
12/3/2016 07:52:21 pm

Amazing!

Reply



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