Kung Pao Cauliflower with Garlic Cucumbers & Speckled Rice

Kung Pao Cauliflower

with Garlic Cucumbers & Speckled Rice

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
540
FAT
17g
CARBOHYDRATES
89g
PROTEIN
14g

MAIN INGREDIENTS

  1. 8 oz cauliflower florets
  2. 1 cucumber
  3. 3 garlic cloves
  4. 1 oz fresh ginger
  5. ¼ cup rice flour
  6. ½ cup quinoa speckled rice
  7. 1 tbsp sesame oil
  8. 2 tsp cornstarch
  9. ¼ cup mirin
  10. 2 tbsp tamari
  11. 1 tbsp chile garlic sauce
  12. ¼ tsp Chinese five spice
  13. ¼ cup peanuts
  14. 2 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: peanuts, soy
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 450°F. Cut the cauliflower florets into bite-size pieces. Thinly slice the cucumber. Peel and mince the garlic and ginger.
2
Roast the cauliflower
Line a baking sheet with parchment paper or foil. Combine the rice flour, ¼ cup cold water, and a pinch of salt in a large bowl. Add the cauliflower florets and toss to coat. Transfer to a baking sheet, shaking off any excess batter. Bake until golden brown, about 15 to 20 minutes.
3
Cook the speckled rice
Add the quinoa speckled rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 12 to 15 minutes.
4
Marinate the cucumbers
Add the sliced cucumbers, just half the minced garlic, and sesame oil to small bowl. Toss to combine.
5
Make the sauce
In a small bowl, combine the cornstarch and ¼ cup cold water. Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the remaining minced garlic and ginger, cook until fragrant, about 1 minute. Add the mirin, tamari, chile garlic sauce, and Chinese five spice. Bring the sauce to a boil and add the cornstarch slurry. Reduce heat to low, cook until thickened, about 1 minute.
6
Serve
Add the crispy cauliflower to the saucepan with the sauce and toss to evenly coat. Divide the speckled rice between bowls. Top with kung pao cauliflower and garlic cucumbers. Sprinkle with peanuts. Enjoy!