Kung pao cauliflower

Name: Kung pao cauliflower
Cook time: 25 min
Yield: 1

with charred edamame and garlic rice

Ready in around 25 mins

RECIPE FACT:

Kung pao sauce originates from the Sichuan province of China and is a mix of spicy, sweet and salty flavours.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake).
1. TO PREPARE THE VEGETABLES:

Slice the spring onion finely on the diagonal. Cut the cauliflower into small bite sized pieces. Cut the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices.
2. TO COOK THE CAULIFLOWER:

Line an oven tray with baking paper. Put the cauliflower onto the oven tray, drizzle with oil and season with salt and pepper. Bake in the oven for 14-15 mins. Remove from the oven and add the toasted peanuts and half the spring onion. Pour the kung pao sauce over the vegetables and peanuts turning them to coat evenly. Place back in the oven for 5-6 mins until the sauce is sticky and starting to caramelise around the edges.
3. TO COOK THE STIR FRY GREENS AND GARLIC RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and cook for 2-3 mins stirring occasionally to create a char. Add the bok choy to the pan and cook for 1-2 mins. Remove from the pan, season with salt and cover to keep warm. Open the bag of steamed rice, squeezing gently on the bag to break up any large clumps. Place the pan back over the heat, pour in the garlic oil, add the rice to the pan, season with salt and cook for 2-3 mins stirring regularly.
TO SERVE:

Spoon garlic rice and stir fry greens into a bowl and top with roasted kung pao cauliflower and peanuts. Dollop with sriracha mayo and sprinkle over remaining spring onions.