Kung pao cauliflower recipe

RECIPE OVERVIEW

Preparation time: 10 minutes

Cooking time: 25 minutes

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Serves: 2 people

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FOR THE KUNG PAO SAUCE
FOR THE MARINADE
FOR THE VEGETABLE MIX

Method

  1. Boil, steam or bake the cauliflower florets. Once cooked through place in a bowl and bathe the florets in the olive oil, garlic, ginger, salt, pepper and chili powder.
  2. In a heated and oiled pan sauté the red and green pepper and scallions. Add the cauliflower and residual marinade.
  3. Combine the soy sauce, water, rice wine vinegar, maple syrup and corn flour in a bowl. Whisk to create a thick sauce.
  4. Pour the sauce into the pan with the vegetables. Bring to the boil and reduce to a simmer. Once the sauce thickens to a syrup it is ready. Serve up with rice or noodles.

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