Cauliflower Kung Pao

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower head, large
  • 2 Garlic cloves
  • 1 tbsp Ginger
  • 5 Scallion

• Condiments

  • 4 tbsp Soy sauce, gluten-free
  • 2 tbsp Tomato ketchup

• Pasta & Grains

  • 1 lb Rice noodles

• Baking & Spices

  • 3 tsp Arrowroot powder
  • 1 Pepper, red organic
  • 1 Pepper, yellow organic
  • 1 Pepper, orange organic
  • 1 tsp Pepper flakes
  • 2 tbsp Sugar, unrefined

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Rice wine vinegar

• Nuts & Seeds

  • 1/3 cup Cashews, raw

• Liquids

  • 1/4 cup Water

Found on eatgood4life.com

Ingredients

• 1 large cauliflower head, cut into small floret pieces
• 1 red organic pepper, diced
• 1 yellow organic pepper, diced
• 1 orange organic pepper, diced
• 1 tbsp ginger, minced
• 2 garlic cloves, minced
• 5 scallion, cut 2” in lengths
• 1/3 cup raw cashews
• 1 tsp pepper flakes, optional
• 2 tbsp olive oil
• 1 lb rice noodles (any other type of noodles will work)
• 2 tbsp rice wine vinegar
• 2 tbsp tomato ketchup
• 4 tbsp soy sauce, gluten free
• 2 tbsp unrefined sugar
• 1/4 cup water
• 3 tsp arrowroot powder, or cornstarch

Directions

• Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside. In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside. Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm. Recipe adapted from here