Kung Pao Cauliflower (Vegan)

Ingredients:

Kung Pao Sauce

Directions:

1. Preheat the oven to 425 degrees and start to prep the ingredients. Place a piece of parchment paper on the counter and place a cooling rack on top of it.
2. Peel and chop the ginger and chop the cauliflower and green onions. Slice the bell pepper. Set aside.
3. Add the chickpea flour, cornstarch, almond milk, and soy sauce to a large mixing bowl. Whisk together until well combined. The batter will be thick.
4. Add the cauliflower to the batter and stir or toss to coat. Remove the cauliflower and place on the cooling rack to help drain the excess batter.
5. Next, place the coated cauliflower on a baking sheet, leaving space between each piece. Bake for 10 minutes, remove from the oven and flip over each piece, then bake for another 10 minutes.
6. While the cauliflower is baking, make the sauce (see ingredient list below). Add the water, soy sauce, rice vinegar, maple syrup, cornstarch, paprika, and cayenne to a large bowl and whisk to combine. Set aside.
7. Heat the avocado oil in a skillet or saucepan over medium-low heat. Add the garlic, ginger, and black pepper. Stir to combine and sauté for 1-2 minutes, or until fragrant.
8. Add the bell pepper to the skillet or saucepan and sauté for about 5 minutes or until tender.
9. Add the sauce mixture to the skillet or saucepan and stir to combine. Bring to a boil then reduce the heat to simmer. Let simmer for about 5 minutes to allow the sauce to thicken.
10. Pour the cauliflower in a large bowl then pour the sauce on top. Stir to coat. **This recipe makes enough sauce to coat the cauliflower but there will not be any leftover. If you want leftover sauce, make sure to double the sauce recipe.
11. Serve warm on a bed of white rice. Sprinkle sesame seeds and sliced green onions on top. Add a few peanuts for some crunch, optional. Enjoy!

Kung Pao Sauce