Hello my friends! Today is the first day of June and I’m absolutely loving the June gloom here in San Diego. The back door is open, the dog is snoring and I still feel that lovely, cool ocean air. The last bits of spring lingering before the heat stumbles upon us.
We’ve been playing with cauliflower this week and enjoying a multitude of flavor combinations during the Big Cauliflower Challenge. I’m sure many of you have seen the plethora of recipes for cauliflower bites and wings on the internet, created using traditional, down-home American flavorings. Although this style of cauliflower is one of my personal favorites, I just had to change things up.
My updated Kung Pao Cauliflower is a crowd favorite with a sweet, vegan nod to traditional Chinese Kung Pao. This version includes an ooey-gooey, Garlic and Cashew Kung Pao Sauce that coats every cauliflower floret with just the right amount of spice. Did I mention it’s 100% plant-based with no gluten, soy, egg or dairy!
Our Kung Pao Cauliflower is shown over a bed of Forbidden Rice but might be nice over a bed of black quinoa. You can find Black Heirloom Quinoa from Alter Eco Foods here.
Here’s to all of you creatives out there looking for an interesting twist on a week’s worth of meals. ENJOY!