Kung Pao Cauliflower for Creative Clean Eating!
Ingredients
- 1 large head cauliflower, broken into bite sized florets
- 1 large red bell pepper, chopped
- 1 large red onion, chopped
- 1/4 cup peanuts, roughly chopped
- 4 green onions or scallions, sliced
- avocado oil spray
Batter ingredients:
- 1 cup gluten-free flour
- 1/2 cup water
- 1 large egg
- 3 Tbsps coconut oil, melted and cooled
- 1/2 tsp sea salt
- 1/8 tsp white pepper
Sauce ingredients:
- 2 Tbsps raw honey, or pure maple syrup
- 3 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1/2 tsp Chinese five-spice powder
- 1/2 tsp chili powder
- 1 tsp apple cider vinegar, or rice vinegar
Instructions
- Preheat your oven to 400 degrees f. and line 2 large baking trays with parchment paper, or silpat mats.
- Place all batter ingredients into a blender or food processor and pulse until well combined.
- In a large mixing bowl, add cauliflower florets then drizzle with your batter.
- Use your hands to get in there, or put on some single-use gloves and toss very well to get all the pieces nicely coated.
- I find this way to be the most efficient, but you can also try it using 2 spatulas.
- Divide your well-coated cauliflower pieces among the 2 prepared baking sheets and spread everything evenly in a single layer so it can crisp up.
- Bake until lightly golden brown, about 20-25 mins. Remove the trays halfway, flip the cauliflower and add in the bell peppers and onions. Lightly spray tops with avocado cooking oil then place back in the oven and continue to bake.
- Meanwhile, in a small bowl whisk together all of your sauce ingredients.
- Once the cauliflower is done, remove from the oven and drizzle the sauce over the top. Gently toss to coat.
- Place cauliflower into bowls and sprinkle with chopped peanuts and green onions.
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