1. Prepare the Cauliflower Nuggets:
Cut the cauliflower into small florets. In a bowl, mix flour, starch, plant milk, and soy sauce until smooth. Toss the cauliflower florets in the batter, then spread them out on a parchment-lined baking sheet without touching. Bake in a preheated oven at 220°C (430°F) for about 20 minutes, until golden brown and crispy.
2. Cook the Rice:
Cook rice according to the package instructions in salted water until soft and fluffy. Keep warm.
3. Sauté the Vegetables:
Finely chop garlic and ginger, dice the bell pepper. Heat oil in a pan and sauté the garlic, ginger, and bell pepper with pepper and chili flakes to taste. Cover with a lid and simmer on medium heat for 5 minutes. Add a splash of water if needed.
4. Make the Kung Pao Sauce:
In a small saucepan, combine water, soy sauce, vinegar, and agave syrup. Heat gently, then whisk in the starch. Add paprika and chili powder and simmer while stirring until the sauce thickens.
5. Final Assembly & Serving:
Add the crispy cauliflower nuggets to the sautéed vegetables in the pan. Pour over the Kung Pao sauce and gently toss to combine. Sprinkle with sesame seeds and peanuts. Serve with rice and optional vegan skewers.
Nutrition (per serving, approx.)
- Calories: 420 kcal
- Fat: 14 g
- Carbohydrates: 50 g
- Protein: 12 g
- Fiber: 8 g
- Sugar: 12 g
- Salt: 1.2 g
