Kung Pao Cauliflower

Kung Pao Cauliflower

As I'm sure you've heard, 2014 is shaping up to be the 'Year of the Cauliflower'- which basically means its the trendy veggie this year, as decided by the blogosphere. I'm sure we'll see some cauliflower craziness, but I couldn't not jump on this train, because I am a serious fan of this member of the cabbage family. (Did anyone catch last weeks Parks and Rec? Cauliflower is more than just a dead tree, people.)
I've been working with a cauliflower buffalo wings recipe intermittently since summer, but haven't made one worth sharing yet. I have, however, learned a lot about cooking and eating cauliflower. For instance, I like a little crunch to my tiny trees, and prefer them without a breading so I can still taste the cauliflower itself. After a few solid tries, we got this recipe perfect. I measure my recipe success by meal leftovers, and they were none to be found after we whipped this one up. I'm so excited about this recipe because its healthy, crazy rich in flavor, and makes a great shared meal (or leftovers!).

Instructions:
KUNG PAO SAUCE:
1/4 cup water
1/4 cup braggs liquid amoinos or soy sauce
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1 1/2 tablespoons sugar
1 teaspoon crushed red pepper
1/8 teaspoon wasabi powder (optional)
2 teaspoons corn starch
1 teaspoon coconut oil

VEGGIES:
1 tablespoon coconut oil
3 cloves garlic, minced
1 medium onion, juilienned
1 bell pepper, chopped OR about 1/2 cup julienned peppers
1/2 large head cauliflower (about two cups of florets)

Directions:
Cook cauliflower & garlic together in a wok or large frying pan on medium-high heat until cauliflower is slightly browned, about 3 minutes. Add onions & peppers and sauteé another 3 minutes, until onions are just becoming glassy. Add sauce and cook until sauce thickens, another 3-5 minutes or so. Remove from heat, serve over brown rice with a sprinkle of sesame seeds and green onions, and enjoy! Serves 2, saves well in the fridge for up to a week.

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