Cauliflower Kung Pao

A childhood favourite, kung pao was our standard order from the Chinese takeaway when we were kids. Myself and my brother would share an adult portion and fight (quite literally!) over who got the biggest share of cashews. When making any version of kung pao now, I make sure to include an ample amount of cashews, sharing them out nice and evenly amongst those partaking in the eating. That way, no one feels hard done by!

Cauliflower Kung Pao image
  • Servings:
  • 4
  • Preperation Time:
  • 10 minutes
  • Cooking Time:
  • 15 minutes

How to Make it

  • Preheat oven to 180°C (350°F).
  • Toss cauliflower with 1 tbsp of tapioca starch.
  • Mix together coconut milk with 2 tbsp of aminos. Toss cauliflower in the mixture and lay in a single layer on a baking sheet lined with baking paper.
  • Roast for 15 minutes.
  • Roast the cashews on a separate baking sheet for 6 - 8 minutes. Set to one side.