Kung Pao Cauliflower | Recipe Cart

Name: Kung Pao Cauliflower | Recipe Cart
Total time: 35 min
Ingredients: 2 small to medium-sized heads cauliflower, cut into florets (1900 g); 2 red peppers, thinly sliced (275 g); 1 tbsp sesame oil (15 ml); 5 cloves garlic, finely chopped (20 g); 2 tbsp peeled and finely chopped fresh ginger (20 g); 1 Serrano chilli, seeds removed and finely chopped (20 g); 2/3 cup low sodium soy sauce (160 ml); 2 tbsp maple syrup (30 ml); 3 tbsp rice wine vinegar, unseasoned (45 ml); 3 tbsp balsamic vinegar (45 ml); 2 tbsp corn starch (15 g); 1/3 cup water (80 ml); 1 bunch green onion, sliced (50 g); 1/2 cup roasted peanuts (125 g); cooked rice

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Love kung pao takeout? Try this delicious sweet and sour sticky sauce with cauliflower for a veggie alternative to kung pao chicken.

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