Kung Pao Cau­li­flower Stir-Fry

Clean Eating - - RECIPE INDEX -


CAU­LI­FLOWER 1∕4 cup ar­row­root 1 large egg, lightly beaten 1 tbsp re­duced-sodium ta­mari 1 tbsp gar­lic pow­der 1 tsp sesame oil 1∕2 cup whole-wheat bread crumbs

1 large head cau­li­flower, cut into 1-inch flo­rets 1∕3 cup roasted un­salted peanuts, roughly chopped 1∕2 cup chopped green onions SAUCE 3-inch piece gin­ger, peeled and minced 6 cloves gar­lic, minced 3 tbsp chicken broth or wa­ter

2 tbsp re­duced-sodium ta­mari 2 tbsp rice vine­gar 2 tbsp raw honey 1 tbsp sesame oil 2 tsp ar­row­root

1 tsp crushed Sichuan pep­per­corns (or black pep­per­corns)

1. Pre­heat oven 450°F. Line a large bak­ing sheet with parch­ment pa­per.

2. Pre­pare cau­li­flower: In a large bowl, com­bine ¼ cup wa­ter with ar­row­root. Add egg, ta­mari, gar­lic pow­der and oil; mix well. Stir in bread crumbs.

3. Work­ing 1 flo­ret at a time, coat cau­li­flower with bread crumb mix­ture. Lay flo­rets on pre­pared sheet. Bake un­til golden and ten­der, about 30 min­utes.

4. Pre­pare sauce: In a small saucepan on medium-high, add all sauce in­gre­di­ents and bring to a sim­mer; cook un­til sauce thick­ens, about 2 min­utes.

5. Driz­zle sauce over cau­li­flower on sheet and gen­tly toss to coat. Gar­nish with peanuts and green onions.

PER SERV­ING (11∕2 cups): Calo­ries: 328, To­tal Fat: 13 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 6 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 45 g, Fiber: 7 g, Sug­ars: 16 g, Pro­tein: 13 g, Sodium: 627 mg, Choles­terol: 47 mg

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