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PREP TIME: 20 minutes (not including
time to cook noodles or rice)
ACTIVE TIME: 25 minutes
kung pao sauce
¼ cup water
2 tablespoons gluten-free tamari (use coconut
aminos to be soy-free)
2 tablespoons brown rice vinegar
1 tablespoon no-salt-added tomato paste
2 teaspoons maple syrup
1 teaspoon sriracha, optional
1 teaspoon grated fresh ginger
2 teaspoons arrowroot powder
1 tablespoon sesame oil
1 tablespoon red pepper flakes
1 cup diced sweet onion
1 large (1½- to 2-pound) head cauliflower,
broken into small florets
2 tablespoons liquid aminos (or gluten-free
tamari; use coconut aminos to be soy-free)
2 garlic cloves, minced
1 red bell pepper, diced
½ cup cashews
5 green onions (white parts chopped, green
parts sliced lengthwise into thin strands)
Salt and black pepper to taste, optional
Cooked noodles (gluten-free if necessary) or rice
1. To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and
ginger in a cup or small bowl. Add the arrowroot and stir until combined. Set aside.
2. Heat the sesame oil in a large shallow saucepan or wok over medium heat. Add the red pepper flakes
and stir constantly for about 2 minutes, making sure not to let the flakes burn. Add the onion and sauté
until translucent. Add the cauliflower and liquid aminos, cover, and cook for 4 to 5 minutes, until heated
through and the sauce is thickened. Add the garlic and bell pepper and cook, stirring occasionally, until
the veggies are tender.
3. Add the cashews and the white parts of the green onions, then pour the sauce over the veggies. Cook
for 3 to 4 minutes, stirring once or twice, until the sauce is thickened and heated through. Remove from
the heat and add salt and pepper, if necessary. Serve over noodles or rice, garnished with the green onion
strands. Keep any leftovers in an airtight container in the fridge for up to 4 days