Kung Pao Cauliflower
with Garlic Cucumbers & Speckled Rice
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- 1 head of cauliflower
- 1 cucumber
- 1 oz fresh ginger
- 3 garlic cloves
- ¼ cup rice flour
- ½ cup quinoa speckled rice
- 1 tbsp sesame oil
- 2 tsp cornstarch
- ¼ cup mirin
- 2 tbsp tamari
- 1 tbsp chili garlic sauce
- ¼ tsp Chinese five-spice powder
- ¼ cup peanuts
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Chop cauliflower florets into bite-size pieces. Thinly slice the cucumber. Peel and mince the ginger and garlic. Line a baking sheet with foil or parchment paper. TIP: If you don’t have foil or parchment paper, add 2 tsp oil to the baking sheet instead (though the cauliflower may stick slightly).
Add rice flour, ¼ 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 shake to remove excess batter, and place on the lined baking sheet. Bake until golden brown, 15 to 20 minutes.
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 the grains are tender and water is absorbed, 12 to 15 minutes.
Add sliced cucumbers, just half the minced 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 and whisk to combine. Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add minced ginger and remaining minced 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. Bon appétit!