Cauliflower Kung Pao

A childhood favourite, kung pao was our standard order from the Chinese takeaway when we were kids. Myself and my brother would share an adult portion and fight (quite literally!) over who got the biggest share of cashews.  When making any version of kung pao now, I make sure to include an ample amount of cashews, sharing them out nice and evenly amongst those partaking in the eating.  That way, no one feels hard done by!

Servings: 4
Prep Time - 10 minutes
Cooking Time - 15 minutes


1 small head of cauliflower, chopped into florets
60ml Organic Kitchen coconut milk
2 tbsp Just Natural Organic tapioca flour
2 tbsp + 60ml Braggs liquid aminos or soy sauce or coconut aminos
2 tbsp rice wine vinegar
1 tbsp maple syrup
1 tbsp sesame oil
½ tsp Just Natural Organic ground ginger
½ tsp Just Natural Organic garlic granules
45g hoisin sauce
½ tsp chilli flakes
4 spring onions, finely chopped
4 heaped tbsp Just Natural Organic whole cashews
Just Natural Organic black rice to serve

How to Make it

  1. Preheat oven to 180°C (350°F).
  2. Toss cauliflower with 1 tbsp of tapioca starch.
  3. Mix together coconut milk with 2 tbsp of aminos. Toss cauliflower in the mixture and lay in a single layer on a baking sheet lined with baking paper.
  4. Roast for 15 minutes.
  5. Roast the cashews on a separate baking sheet for 6 – 8 minutes. Set to one side.
  6. Mix together remaining 60ml of aminos, rice vinegar, maple syrup, sesame oil, ground ginger, garlic powder, hoisin sauce, and chilli flakes.
  7. Whisk together 1 tbsp of tapioca starch with ¼ cup (60ml) of water. Add to the sauce.
  8. Add lightly roasted cauliflower to a pan, pour over the sauce and allow to bubble and thicken for 5 minutes.
  9. Toss through the roast cashews.
  10. Serve cauliflower kung pao on top of a bed of Forbidden Black rice. Garnish with spring onions.