Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Rice

• 9 oz basmati rice
• ½ tsp salt
• 24 oz water

Carrot Salad

• 5 oz carrots, cut into pieces (1 in.)
• 2 tsp lime juice
• 2 tsp sesame oil
• 1 oz rice vinegar
• 1 tbsp maple syrup
• 2 tsp sesame seeds, plus extra to garnish

Kung Pao Cauliflower

• 2 oz tamari sauce, divided
• 2 tbsp corn starch, divided
• ½ tsp dried chili flakes
• 32 oz cauliflower florets, cut into bite size pieces
• 2 garlic cloves
• 2 tsp ginger paste
• ½ oz olive oil
• 1 red chili pepper halved, destemmed and seeds removed
• 2 green onions, divided (1 in pieces, 1 sliced, to garnish)
• ½ tsp vegetable stock paste
• 1 oz hoisin sauce
• 7 oz water
• 1 oz rice vinegar
• 1 tbsp maple syrup