Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Name: Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g carrots; 10 g lime juice; 5 g sesame oil; 60 g rice vinegar; 25 g maple syrup; 25 g toasted sesame seeds; 30 g cornflour; 60 g tamari; ½ tsp dried chilli flakes; 900 g cauliflower florets; 250 g basmati rice; 2 garlic cloves; 20 g fresh root ginger; 20 g olive oil; 1 red chilli; 50 g spring onions; ½ vegetable stock cube (for 0.5 l); 30 g hoisin sauce; 200 g water

3.9 180 rating

Prep. 15 min

Total 40 min

4 portions

Ingredients

carrots cut in pieces (2 cm)
150 g
lime juice
10 g
sesame oil
5 g
rice vinegar
60 g
maple syrup
25 g
toasted sesame seeds
25 g
cornflour
30 g
tamari
60 g
light soy sauce
dried chilli flakes
½ tsp
cauliflower florets halved if large
900 g
basmati rice
250 g
garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
20 g
olive oil
20 g
red chilli halved, seeds removed
1
spring onions cut in pieces, plus 1 finely sliced for garnishing
50 g
vegetable stock cube (for 0.5 l) crumbled (see tip)
½
½ tsp vegetable stock paste, homemade
hoisin sauce
30 g
water
200 g