Kung Pao Cauliflower

Preheat the oven to 425°F. Add rice flour, ¼ cup cold water, and a pinch of salt to a large bowl, and whisk until smooth. Add cauliflower to the batter and toss to coat. Remove coated cauliflower, gently shake to remove excess batter, and place on a foil-lined baking sheet. Bake until golden brown, 15 to 20 minutes. TIP: If you don’t have foil, add 2 tsp oil to the baking sheet instead (though the cauliflower may stick slightly).

Add quinoa speckled rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 15 minutes.

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

Add cornstarch and ¼ cup cold water to a small bowl, whisk to combine, and set the cornstarch slurry aside. Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add ginger and remaining garlic to the saucepan 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, 1 to 2 minutes. TIP: Add less chili garlic sauce if you prefer less spice.

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