Main courses · Other mains
Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
This Chinese-inspired cauliflower dish is coated in a sticky, spicy sauce that is typical of the original chicken dish originating from the Sichuan province of China. We serve ours with a crunchy pickled salad which balances out the flavours wonderfully.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Main coursesOther mains
- Time
- 30–60 min
- Diet
- VeganPlant-based
- Difficulty
- Easy
- carrots
- 150 g
- lime juice
- 10 g
- sesame oil
- 5 g
- rice vinegar
- 60 g
- maple syrup
- 25 g
- toasted sesame seeds
- 25 g
- cornflour
- 30 g
- tamari
- 60 g
- dried chilli flakes
- 0.5 tsp
- cauliflower florets
- 900 g
- basmati rice
- 250 g
- garlic
- 2 cloves
- fresh root ginger
- 20 g
- olive oil
- 20 g
- red chilli
- 1
- spring onions
- 50 g
- vegetable stock cube
- 0.5
- hoisin sauce
- 30 g
- water
- 200 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 15 g
- Energy
- 2,117.1 kJ
- Calories
- 506 kcal
- Fat
- 12 g
- Carbohydrates
- 82 g
Cooking instructions are available on the original Cookidoo® page.
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