This Kung Pao Cauliflower is a healthy spin on one of my favourite Chinese dishes that packs a serious punch of flavour. It's a great vegetarian and vegan alternative to the traditional spicy dish that is Whole30 and Paleo and takes just 30 minutes to make!
Preheat the oven to 425º Fahrenheit (220º Celsius)
Cut the cauliflower into small bite sized florets and place them on a large baking sheet.
In a bowl whisk together the coconut aminos and apple cider vinegar and drizzle it over the cauliflower. Sprinkle with salt and use your hands to gently toss the florets to ensure they are all well coated. Bake the cauliflower in the oven for 12 minutes until it's tender. After 12 minutes turn the oven up to broil and broil the cauliflower for 3 minutes until the florets are beginning to slightly char on the edges.
While the cauliflower is cooking prepare the sauce. In a NutriBullet container or high speed blender combine the sauce ingredients and blend until smooth. Pour the sauce into a sauce pan and leave to boil on medium high heat for 6-8 minutes until the sauce has thickened and reduced by half.
Heat the sesame oil in a large skillet or wok on medium high heat. Once hot add in the sliced bell pepper and onion and cook for 4-5 minutes until the pepper softens. Next stir in the garlic, ginger, red chilies and Szechuan peppercorns and cook for 2 minutes until the garlic becomes fragrant.
Add the cauliflower florets, scallions and chopped cashews into the skillet and pour the sauce overtop. Using a spatula gently stir the cauliflower to ensure that they are all well coated in the sauce. Leave to cook for another 2-3 minutes before serving.