Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
TM6 TM5

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

4.2 (74 ratings)

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

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