1400 700 vegan kungpaocauliflowerwithgarliccucumbers horizontal

Kung Pao Cauliflower

with Garlic Cucumbers & Speckled Rice

dinner

Peanuts Cauliflower Quinoa White Rice Tamari Cucumber Chef's Choice Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free Chinese Hearty Vegetables Nuts Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
17g
CARBOHYDRATES
88g
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 (4 tsp) vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy
Nutrition

TOOLS

  • Medium saucepan
  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Chop cauliflower florets into bite-size pieces. Thinly slice the cucumber(s). Peel and mince the garlic and ginger.

2
Bake the cauliflower

Line a baking sheet with parchment paper. Add rice flour, ¼ cup (½ cup) cold water, and a pinch of salt to a large bowl and whisk until smooth. Add chopped cauliflower florets and toss to coat. Remove coated cauliflower, gently shaking to remove excess batter, and place on baking sheet. Bake until golden brown, 15 to 20 minutes.

3
Cook the speckled rice

Add the quinoa speckled rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 15 minutes.

4
Marinate the cucumbers

Add the sliced cucumbers, just half the minced garlic, and sesame oil to a small bowl and toss to combine. Let the garlic cucumbers marinate until ready to serve.

5
Make the kung pao sauce

Add the cornstarch and ¼ cup (½ cup) cold water to a small bowl and whisk to combine. Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium-high heat. Add remaining minced garlic and minced ginger and cook until fragrant, 1 to 2 minutes. Add mirin, tamari, chili garlic sauce, and Chinese five-spice powder. Bring sauce to a boil and add the cornstarch slurry. Reduce heat to low and cook until kung pao sauce thickens, about 1 minute.

6
Serve

Add the crispy cauliflower to the kung pao sauce and toss to evenly coat. Divide cooked quinoa speckled rice between bowls. Top with kung pao cauliflower and garlic cucumbers. Sprinkle with peanuts. Dig in!