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Kung Pao Cauliflower with Garlic Cucumbers & Speckled Rice
2 or 4 Serving Dinner

Kung Pao Cauliflower

with Garlic Cucumbers & Speckled Rice

Tags: Gluten-Free, <600 Calories, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
13g
CARBOHYDRATES
87g
PROTEIN
15g


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INGREDIENTS

  1. ¼ cup rice flour
  2. 1 head of cauliflower, cut into bite-size pieces
  3. ½ cup quinoa speckled rice
  4. 1 cucumber, thinly sliced
  5. 3 garlic cloves, peeled and minced (divided)
  6. 1 tbsp sesame oil
  7. 2 tsp cornstarch
  8. 1 oz fresh ginger, peeled and minced
  9. ¼ cup mirin
  10. 2 tbsp tamari
  11. 1 tbsp chili garlic sauce
  12. ¼ tsp Chinese five-spice powder
  13. ¼ cup peanuts
  14. 2 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy
Tools: Medium saucepan, Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
13g
CARBOHYDRATES
87g
PROTEIN
15g


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INSTRUCTIONS

1
Bake the cauliflower

Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper. 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 the baking sheet. Bake until golden brown, 15 to 20 minutes. 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).

2
Cook the speckled rice

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.

3
Marinate the cucumbers

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.

4
Make the kung pao sauce

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 remaining garlic and ginger 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.

5
Serve

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!

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