Author: Pamela (the cauliflower technique adapted from Half Baked Harvest)
Serves: 4
Ingredients
1 large head cauliflower, cut into florets
1 Tablespoon arrowroot + 2 teaspoons for the sauce
2 Tablespoons coconut milk (if you don't have it, use whole milk, cashew milk or oat milk)
5 Tablespoons shoyu, tamari or coconut aminos, divided
1 Tablespoon unseasoned rice vinegar (no added sugar or salt)
2 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
1 Tablespoon grated fresh ginger
1 Tablespoon dark brown sugar or sugar of choice
5 Tablespoons water
1 Tablespoon avocado oil
2 stalks celery, cut into ½-inch thick slices
1 sweet bell pepper, any color, stemmed and seeded, cut into large cubes
Serving suggestions: chopped roasted and unsalted peanuts, sliced green onions
Instructions
Position oven rack 6 inches from the heat source, usually the second level. Preheat the broiler to high. Line a half sheet pan with aluminum foil (for easy cleanup) and set a cooling rack over the sheet pan.
In a large bowl, toss the cauliflower with 1 tablespoon arrowroot to coat. Add the coconut milk and 2 Tablespoons shoyu, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet/rack. Place in the oven and broil for 4-5 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 F and bake for another 5 minutes, until just tender.
Meanwhile, make the sauce. In a medium bowl whisk the remaining 3 Tablespoons of shoyu, vinegar, chili-garlic sauce, sesame oil, ginger, brown sugar, water, and 2 teaspoons arrowroot until smooth.
In a large skillet, warm the avocado oil over medium heat and add the celery and bell pepper. Sauté for 1-2 minutes, just to barely soften the edges.
Once the cauliflower has finished roasting, add the cauliflower to the skillet. Pour the sauce mixture over the vegetables and toss to coat and cook until thickened, 1-2 minutes.
Notes
Leftover coconut milk can be stored in a tightly covered container in the fridge for up to 5 days. It can also be frozen.
Recipe by Pamela Salzman at https://pamelasalzman.com/kung-pao-cauliflower-recipe/