The Millstone Times January 2021


Keeping Up With Kung Pao Kauliflower

Batter • 1 cup all-purpose flour • 1 teaspoon baking soda • 1 ½ cup soy milk, or water • 1 head cauliflower, cut into florets


• 2 teaspoons ginger • 1 tablespoon cornstarch • fresh chives, finely chopped, for serving

• ½ cup soy sauce • ½ cup agave nectar • 1 tablespoon sesame oil • 1 tablespoon rice vinegar • 2 cloves garlic, minced

• sesame seeds, for serving • rice, cooked, for serving

Preparation 1. Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper. 2. In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth. 3. Add the cauliflower florets to the batter and toss until fully coated. 4. Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry. 5. Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken. 6. Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.

7. Add the sauce to the bowl and toss the cauliflower until com- pletely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes. 8. Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.

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