Spicy Kung Pao Cauliflower

There's just one day to go until Chinese New Year.

Celebrate the year of the Rooster with this Kung Pao Cauliflower recipe!

Babies who will be born in the new year, as well as those born in 1957, are fire roosters – said to be trustworthy and responsible with a good sense of timekeeping.

Roosters are said to be the most motivated animal in the Chinese zodiac and always put their careers first.

Families will wear brand new clothes, usually head-to-toe in red, to symbolise a new beginning and to ward off bad fortune.

Red envelopes containing money are often exchanged to scare away evil spirits.

Ingredients

For the cauliflower crust

2 tbsp cornstarch

2 tbsp ground almonds

3 tbsp water

½ tsp cayenne pepper

2 tsp tamari

Pinch of salt

2-3 tsps melted coconut oil

1 medium head of cauliflower, chopped into small florets

For the Kung Pao sauce:

1 tbsp coconut oil

1 tbsp dried chilli flakes

1/2 tsp chopped chilli

1/2 tsp ground peppercorns

3 minced cloves of garlic

1 inch ginger grated

1 tbsp chopped spring onions

1 onion

2 tbsp rice vinegar

1 tbsp coconut sugar

3 tbsps tamari

3-4 tbsps water

1 tsp cornstarch

1/2 grated courgette

1/2 grated carrot

1/2 red or green pepper

Method

Preheat the oven to 180c. Chop up the cauliflower into small florets. Mix the cauliflower crust ingredients together to create a batter-like consistency. Once it is quite thick (if you think it might be too thick to work with then add in a little water) dip in the cauliflower florets one by one and place them onto a parchment lined baking sheet.
Bake the cauliflower in the oven for around 30 mins.
Whilst the cauliflower is baking away then make the spicy sauce. Heat up the coconut oil in a pan and add the onion and spring onion once the oil has melted. Keep the temperature on a medium-high heat. Add the chilli, peppercorn, nuts, ginger and garlic and cook for around 4-5 minutes on a low heat.
Then add in the courgette, carrot, pepper and increase the heat to medium.
In a bowl mix together the cornstarch, tamari, rice vinegar, coconut sugar and water. Then add to the pan. Heat for around 2-3 minutes.
Place the cauliflower on a dish and pour the sauce over the top. Serve immediately. It's great with brown rice noodles or rice!