Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Name: Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g carrots; 10 g lime juice; 5 g sesame oil; 60 g rice vinegar; 25 g maple syrup; 25 g toasted sesame seeds; 30 g cornflour; 60 g tamari; ½ tsp dried chilli flakes; 900 g cauliflower florets; 250 g basmati rice; 2 garlic cloves; 20 g fresh root ginger; 20 g olive oil; 1 red chilli; 50 g spring onions; ½ vegetable stock cube (for 0.5 l); 30 g hoisin sauce; 200 g water

4.0 (162 ratings)

Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 4 portions

Ingredients

150 g carrots, cut in pieces (2 cm)
10 g lime juice
5 g sesame oil
60 g rice vinegar
25 g maple syrup
25 g toasted sesame seeds
30 g cornflour
60 g tamari
or light soy sauce
½ tsp dried chilli flakes
900 g cauliflower florets, halved if large
250 g basmati rice
2 garlic cloves
20 g fresh root ginger, peeled, cut in round slices (2 mm)
20 g olive oil
1 red chilli, halved, seeds removed
50 g spring onions, cut in pieces, plus 1 finely sliced for garnishing
½ vegetable stock cube (for 0.5 l), crumbled (see tip)
or ½ tsp vegetable stock paste, homemade
30 g hoisin sauce
200 g water

Nutrition: per 1 portion
Calories: 2133 kJ / 506 kcal
Protein: 15 g
Carbohydrates: 82 g
Fat: 12 g
Saturated Fat: 2 g
Sodium: 892 mg