Kung Pao Caulifower

INGREDIENTS

Sauce:
1/2 c. water
1/2 c. soy sauce
2 tsp. apple cider vinegar
2 tsp. sesame oil
3 TBSP. sugar
2 tsp. crushed red pepper
1/8 tsp. wasabi powder
4 tsp. corn starch
2 tsp. peanut oil

Veggies:
olive oil
3 shallots, thinly sliced
3 large carrots, peeled and cut into medium matchsticks
2 heads cauliflower, chopped into florets

1/2 c. chopped cashews

INSTRUCTIONS:
Toss cauliflower florets, carrots, and shallots with enough olive oil to coat.  Spread veggies on 2 cookie sheets and roast at 425 degrees for about 20 – 25 minutes until lightly browned and tender.  Transfer veggies to a large skillet.  Whisk all sauce ingredients in a medium bowl.  Pour over veggies and cook until sauce thickens, about 5-8 minutes or so. Remove from heat, serve over brown rice and garnish with chopped cashews.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s