Kung pao cauliflower with rice
https://www.coop.co.uk/recipes/kung-pao-cauliflower-with-rice
A fiery sauce adds loads of exciting flavour to this vibrant vegan plate
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 72g
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Ingredients
- 1 Co-op British cauliflower, cut into florets
- 3 tbsp sesame oil
- 250g Co-op easy cook long grain rice
- 1 pack Co-op trimmed spring onions, thinly sliced
- 1 clove garlic, thinly sliced
- 1 red chilli, sliced and deseeded
- 5 tbsp hoisin sauce
- 2 tbsp Co-op dark soy sauce
- 75g peanuts, toasted and roughly chopped
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the cauliflower florets in a roasting tin, add 2 tbsp of the sesame oil and toss to coat
- Season well with freshly ground black pepper, and roast for 25 mins, until it’s starting to turn golden
- Meanwhile, cook the rice according to the pack instructions, then keep warm
- When the cauliflower is nearly ready, heat the remaining sesame oil in a large frying pan and cook the spring onion, garlic and chilli over a medium heat for 2-3 mins, until softened
- Remove half using a spoon and set aside
- Stir in the hoisin and soy sauces, gently heat, then add the roasted cauliflower and toss to coat in the sauce
- To serve, divide the rice between 4 serving plates, then spoon over the cauliflower and sauce, and scatter with the reserved spring onion mix and the chopped peanuts
