Kung Pao Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large cauliflower head, cut into small floret pieces1 red organic pepper, diced1 yellow organic pepper, diced1 orange organic pepper, diced1 tbsp ginger, minced2 garlic cloves, minced5 scallion, cut 2” in lengths1/3 cup raw cashews1 tsp pepper flakes, optional2 tbsp olive oilSauce:2 tbsp rice wine vinegar2 tbsp tomato ketchup4 tbsp soy sauce, gluten free2 tbsp unrefined sugar1/4 cup water3 tsp cornstarch
In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Cook veggies until they are the desired consistency - I like my veg crisp so I cook for about 5 minutes. Add the garlic, ginger and cashews and cook to combine flavors about 2 minutes.
Combine sauce ingredients separately and add to veggies. Add the spring onions and serve over the brown rice while still warm.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOCELYN48.
Combine sauce ingredients separately and add to veggies. Add the spring onions and serve over the brown rice while still warm.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOCELYN48.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 631.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 7.0 g
- Protein: 7.4 g
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