Kung Pao Cauliflower

Preheat the oven to 450°F. Add the black quinoa, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 18 to 20 minutes.

Trim the cauliflower and cut into bite-size florets. Mince the garlic. Peel and mince the ginger. Trim the bok choy and thinly slice. Roughly chop the peanuts. Thinly slice the Thai chile.

Coat a baking sheet with 1 tsp vegetable oil or cooking spray. In a large bowl, whisk the rice flour, ¼ cup cold water, and a pinch of salt. Add the cauliflower to the batter, toss to coat, shake off excess, and place on baking sheet. Bake until batter has crisped on the top side, about 12 to 15 minutes. Flip with a spatula and continue to bake cauliflower until lightly browned, about 10 minutes more.

Add the sliced bok choy to a large bowl along with just half the minced garlic, just half the minced ginger, just 1 tbsp rice vinegar, and a pinch of salt. Toss to coat evenly and set aside.

Whisk the cornstarch and 5 tbsp cold water in a small bowl. Place a small skillet over medium heat with 2 tsp vegetable oil. Once hot, add the remaining minced garlic and remaining minced ginger and cook until fragrant, about 1 minute. Add the remaining rice vinegar, tamari, Chinese five-spice, cornstarch mixture, and as much of the chile garlic sauce as you’d like. Cook kung pao sauce until thickened, about 1 minute.

Brush roasted cauliflower with half of the kung pao sauce on the baking sheet. Divide black quinoa between large plates and top with kung pao cauliflower and quick-pickled bok choy. Sprinkle with chopped peanuts and as much Thai chile as you like. Serve with any remaining kung pao sauce. Enjoy!