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
- 5.3 oz
- lime juice
- 0.4 oz
- sesame oil
- 0.2 oz
- rice vinegar
- 2.1 oz
- maple syrup
- 0.9 oz
- toasted sesame seeds
- 0.9 oz
- cornflour
- 1.1 oz
- tamari
- 2.1 oz
- dried chilli flakes
- 0.5 tsp
- cauliflower florets
- 2 lb
- basmati rice
- 8.8 oz
- garlic
- 2 cloves
- fresh root ginger
- 0.7 oz
- olive oil
- 0.7 oz
- red chilli
- 1
- spring onions
- 1.8 oz
- vegetable stock cube
- 0.5
- hoisin sauce
- 1.1 oz
- water
- 7.1 oz
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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