Kung Pao Caulifower


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

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

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.

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