Kung Pao Cauliflower Stir-Fry

Nutty, earthy and with just the right amount of heat from Sichuan peppercorns, this stir-fry gives you all of the satisfaction of takeout without artificial thickeners.
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Kung Pao Cauliflower Stir-Fry Recipe

Instead of cornstarch, we rely on arrowroot powder to bring this Asian-style sauce together.

  • 4Servings

Ingredients

Cauliflower

  • 1/4 cup arrowroot
  • 1 large egg, lightly beaten
  • 1 tbsp reduced-sodium tamari
  • 1 tbsp garlic powder
  • 1 tsp sesame oil
  • 1/2 cup whole-wheat bread crumbs
  • 1 large head cauliflower, cut into 1-inch florets
  • 1/3 cup roasted unsalted peanuts, roughly chopped
  • 1/2 cup chopped green onions

Sauce

  • 3-inch piece ginger, peeled and minced
  • 6 cloves garlic, minced
  • 3 tbsp chicken broth or water
  • 2 tbsp reduced-sodium tamari
  • 2 tbsp rice vinegar
  • 2 tbsp raw honey
  • 1 tbsp sesame oil
  • 2 tsp arrowroot
  • 1 tsp crushed Sichuan peppercorns (or black peppercorns)

Preparation

1. Preheat oven 450°F. Line a large baking sheet with parchment paper.

2. Prepare cauliflower: In a large bowl, combine 1/4  cup water with arrowroot. Add egg, tamari, garlic powder and oil; mix well. Stir in bread crumbs.

3. Working 1 floret at a time, coat cauliflower with bread crumb mixture. Lay florets on prepared sheet. Bake until golden and tender, about 30 minutes.

4. Prepare sauce: In a small saucepan on medium-high, add all sauce ingredients and bring to a simmer; cook until sauce thickens, about 2 minutes.

5. Drizzle sauce over cauliflower on sheet and gently toss to coat. Garnish with peanuts and green onions.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 328
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 47 mg
  • Fat Content: 13 g
  • Fiber Content: 7 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 627 mg
  • Sugar Content: 16 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 4 g