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Kung Pao Cauliflower with Jasmine Rice

Lightly battered cauliflower served with a delicious sweet, sticky and spicy sauce. Comes with a side of rice and garnished with spring onions and peanuts.

ContainsGluten, Wheat, Soy

Sizes

Dietaries

Vegetarian
Gluten free

Ingredients

Cauliflower, Sichuan Batter [Water, gluten free plain flour, Salt, Castor sugar, Sichuan pepper, Star Anise Ground], Red capsicum, Kung Pao Sauce [Water, Soy sauce (Wheat), Shaoxing wine (Wheat), Balsamic Vinegar (Sulphites), Castor sugar, Cornflour (GF)], Red onion, Jasmine rice, Olive oil, Garlic, Fresh ginger, Chilli Flakes, Spring onion, Sichuan Spice [Salt, Castor sugar, Sichuan pepper, Star Anise Ground]

CONTAINS: Gluten, Wheat, Soy.

Preparation and storage notes

Preheat oven to 160 degrees. Place foil tray of cauliflower and reheat for approximately 10 mins. Increase the temperature to 180 and further heat for 5 mins to crisp the outside. Meanwhile either reheat the sauce in a saucepan over low heat or in microwave until hot. Heat rice in microwave until hot. Serve cauliflower on rice and pour over sauce.

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