Cauliflower Kung Pao

Cauliflower Kung Pao

25 mins

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!

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Ingredients

  • 1 small head of cauliflower, chopped into florets
  • 60ml Biona coconut milk
  • 2 tbsp Just Natural Organic tapioca flour
  • 2 tbsp + 60ml Braggs liquid aminos or soy sauce or coconut aminos
  • 2 tbsp rice wine vinegar
  • 1 tbsp Biona maple syrup
  • 1 tbsp Organic Kitchen sesame oil
  • ½ tsp Just Natural Organic ground ginger
  • ½ tsp Just Natural Organic garlic granules
  • 45g Yakso hoisin sauce
  • ½ tsp Just Natural chilli flakes
  • 4 heaped tbsp Just Natural Organic whole cashews
  • Just Natural Organic black rice to serve

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