Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

4.1 76 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

Rice

basmati rice
9 oz
salt
½ tsp
water
24 oz

Carrot Salad

carrots cut into pieces (1 in.)
5 oz
lime juice
2 tsp
sesame oil
2 tsp
rice vinegar
1 oz
maple syrup
1 tbsp
sesame seeds plus extra to garnish
2 tsp

Kung Pao Cauliflower

tamari sauce divided
2 oz
corn starch divided
2 tbsp
dried chili flakes
½ tsp
cauliflower florets cut into bite size pieces
32 oz
garlic cloves
2
ginger paste
2 tsp
olive oil
½ oz
red chili pepper halved, destemmed and seeds removed
1
green onions divided (1 in pieces, 1 sliced, to garnish)
2
vegetable stock paste
½ tsp
hoisin sauce
1 oz
water
7 oz
rice vinegar
1 oz
maple syrup
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1408 mg

Protein 11.9 g

Calories 1854.8 kJ / 443.3 kcal

Fat 8.2 g

Fibre 7.6 g

Saturated Fat 1.3 g

Carbohydrates 82.4 g

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Also featured in

Taste of East Asia 11 Recipes
United States

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