If you love Asian food and flavors you will definitely love this tangy kung pao cashew cauliflower dish! It makes for the perfect party side dish too!
- 1 medium head of cauliflower
4 tablespoons rice wine vinegar
4 teaspoons cornstarch or arrowroot powder
2 tbsp. coconut aminos
1 1/2 tsp. toasted sesame oil
2 tablespoons olive oil
2 tsp. freshly grated ginger
2 garlic cloves, minced
- 1 tsp. crushed red pepper flakes
- 1/2 tsp. black pepper
1/2 tsp. salt
¼ cup unsalted cashews
- 1 tbsp white or black sesame seeds
- In a small bowl whisk together rice wine vinegar, cornstarch or arrowroot starch and soy sauce. Set aside.
- Remove leaves and cut cauliflower into small to medium florets. Heat olive oil in a wok or large skillet over medium-high. Add cauliflower and cook tossing occasionally, until some of the pieces have browned edges and the cauliflower is soft, about 7–9 minutes.*
- Add the soy sauce mixture to the cauliflower and coat completely. Stir together on low heat. You will start to see the sauce thicken.
- Continue cooking and add sesame oil, garlic, fresh ginger and cashews. Continue stirring so that the cauliflower is well covered for about 3-4 more minutes.
- Remove from heat, add to bowl and top with scallions, sesame seeds. Enjoy!
* I put a cover on the pan for some of the time to ensure the cauliflower would soften in the inside.