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Kung Pao Cauliflower

Perfect over some steamed rice for a delicious, healthy meal that’s ready in less than 15 minutes!

🥗 BOWL ingredients:

1 head cauliflower, cut into florets

1 green bell pepper, cubed

1/2 red onion, chopped

2 cloves garlic, minced

1/4 cup dry roasted cashews

4 dried Thai chilis (or use chili flakes)

2 tbsp coconut oil, divided

🥣 SAUCE ingredients (mix together, set aside):

3 tablespoons coconut aminos (or liquid aminos)

1 tablespoon pure maple syrup

1 tablespoon cooking wine/sherry (optional)

🥣 BATTER ingredients:

3/4 cup GF flour (I used oat or cassava)

Sea salt & pepper, to taste

1 cup cold filtered water


1 — Mix batter ingredients together until well combined; it should be on the thicker side. Dip cauliflower florets into batter, shake off excess, cook in a heated pan with 1 tbsp coconut oil until golden brown. Remove and set onto a paper towel to drain excess oil.

2 — Add remaining tablespoon of coconut oil, then sauté onion, garlic, bell pepper and dried chilis until fragrant. Add sauce (reserving some) and cook mixture for a minute, stirring often. Finally, add cauliflower florets, cashews and coat well with remaining sauce.

*Serve over organic rice for a perfect pairing! 🍚


With love,


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