February 4, 2019
Did you know February marks the Chinese New Year? Might seem strange for me to know this, but growing up we always celebrated (usually with chinese takeout from Panda Garden – my hometown peeps understand).
Growing up, our family had some strong ties to Asia. My aunt is Chinese. My uncle met her when she was working at the American Club in Taiwan. He was in Taiwan, because my grandparents lived there. They lived there for the better part of 10 years, I celebrated my 2nd birthday in Taiwan (and ended up in the hospital for drinking the bath water… oops). So even after my grandparents moved back to the US in the 90’s, we continued to celebrate many traditions & chinese food while growing up as a family. At Christmas time, my grandparents would give us money in the Taiwanese red envelopes which is a custom of the culture, and they filled their home with many works of art & keepsakes from this amazing country.
If you aren’t familiar with the Traditions of the Chinese New Year, I suggest you at least look into the Chinese zodiac & identify your animal. The animals symbolize not only your personality but also the compatibility of people in your life & what things could come when your year comes around. I am the year of the rabbit, Will is a dragon & as funny as it is, we are not compatible according to the signs….
Whether you are celebrating the Chinese New Year or not, this recipe is going to be a good one to get on your table!
Whole30 Kung Pao Cauliflower
Ingredients
Breaded Cauliflower
- 4 C cauliflower florets 1 medium head
- 1 C almond flour super fine
- 1 Tbsp garlic powder
- 1 tsp arrow root powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 eggs
Whole30 Kung Pao Sauce
- 2 tsp minced ginger
- 3 cloves garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp red chile flakes
- 1/4 C rice wine vinegar
- 1/2 C coconut aminos
- 1 tsp fish sauce
- 1.5 C cashews
- Cilantro & Green Onion Optional Garnish
Instructions
- Preheat oven to 400ºF and spray a baking sheet with olive or avocado cooking spray.Prep cauliflower, by cutting into florets. Make breading by mixing together almond flour, garlic powder, arrow root, salt, and pepper. Transfer into a gallon-sized bag or bowl. Then, crack 2 eggs in a bowl and whisk.Dip cauliflower into the egg mixture and thoroughly coat. Then transfer into gallon-sized bag or bowl. Repeat with all pieces of cauliflower.Shake bag so that the cauliflower gets coated with flour mix.Transfer cauliflower onto baking sheet and spread out evenly. Spray cauliflower with olive oil cooking spray or alternatively drizzle on some olive oil.Bake at 400ºF for 20 minutes. Remove and flip cauliflower. Bake for 10 more minutes.While cauliflower is baking, prepare kung pao sauce. In a medium sauce pan over medium heat, heat the sesame oil. Add the garlic & ginger and allow to get fragrant about 30 seconds.Add the remaining ingredients & allow to come to a boil. Reduce heat & allow to simmer for 1-2 minutes, stirring frequently. Sauce should begin to thicken. Remove from heat, and the sauce will continue to thicken.When cauliflower is done baking, Add to a large bowl & toss with the kung pao sauce making sure all pieces are coated.Place cauliflower back on baking sheet and bake for 2-3 more minutes.Serve over Cauliflower rice & garnish with cashews, green onions & cilantroEnjoy!
