Kung Pow Cauliflower with Brown Rice
Serves: 2
Time: 35 minutes
This is a Rach version of Kung pow, I’ve dropped a couple of ingredients that you would normally have in here mainly because they are sauces with a higher sugar content so I choose to leave them out, but it still packs a punch in heat and flavour so I’m pretty confident your gonna love this one. It’s a pretty substantial dish to have as a vegetarian meal or the cauliflower would also make a great side dish for a multi dish dinner.
Leftovers
Cauliflower loses a bit of its yield when it’s cooked down so I find one whole cauliflower doesn’t produce enough for leftovers. But I have added extra cauli ingredients to have enough for leftovers.
Feeding Four
You will need double the cauliflower to feed four and double the sauce ingredients but, you will already have most of the sauce ingredients so I have just added xtra garlic and ginger. An xtra 1/2 a cup of brown rice should surfice.
What you'll need
1 cup of brown rice
1 large cauliflower
2 spring onions
1 small bag of baby spinach
1/4 cup of roasted peanuts
2 cloves of garlic
1 small piece of fresh ginger
2 level tablespoons of cornflour
From the Pantry
3 tablespoons of soy sauce
1 tablespoon of honey
2 tablespoons of rice wine vinegar
1/2 teaspoon of chilli flakes add more to taste
salt and pepper
Optional Lunch Xtra’s
1 cauliflower
1 small piece of ginger
2 cloves of garlic
Prep and Cook
Preheat Oven to 220c Fan Forced
Cook Rice
Place the rice in a large pot with at least 6 cups of cold water and a pinch of salt and bring up to the boil. Boil for 20 minutes or until a soft but nutty texture.
Remove from the heat and strain off the water, then place the lid back on and leave to steam.
Cook Cauliflower
Cut the cauliflower into florets and toss the cauliflower in 1 tablespoon of cornflour, then toss with oil and salt and pepper.
Line an oven tray with baking paper and spread out evenly, then place in the oven to cook for 20 minutes.
Make Sauce
While the cauliflower is cooking you can start making the sauce.
Peel and grate the garlic and ginger.
Heat a medium sized fry pan with coconut oil. Saute the garlic and ginger till soft.
Combine the soy sauce, rice wine vinegar, honey, chilli flakes and 3 tablespoons of water with the remaining 1 tablespoon of cornflour and mix well to combine. Add to the frypan and cook till thickened, approx 1 minute.
Remove sauce from heat and set aside.
Plate it Pretty
Roughly chop the roasted peanuts.
Finely slice the spring onions.
Once the rice and the cauliflower have cooked place the sauce back on the heat and bring up to a boil. Add the cauliflower to the pan and give it a quick toss to coat.
Spoon rice into half your plate and fill the base of the other half with spinach.
Top the spinach with the cauliflower. Generously sprinkle with spring onions and peanuts and if you like a bit of heat then a sprinkle of chilli flakes is also nice.
Drizzle over any leftover sauce.
Enjoy!