Quick and easy meals to whizz up after work

KUNG PAO CAULIFLOWER

The recipes on pages 36-37 are from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019. Photography by Molly Krebs. This book contains non-vegan recipes.

by Molly Krebs from Eat More Plants Serves 2-3 | Prep 10 mins | Cook 10 mins

Per serving Calories 419 Fat 29.7g Saturates 4.7g Salt 0.9g Sugar 12.6g Protein 13.3g

INGREDIENTS

. 2 tbsp rice wine vinegar

. 2 tbsp soy sauce

. 2 tbsp agave nectar

. 1 tbsp hoisin sauce

. 1 tbsp grated fresh ginger

. 1 tbsp cornstarch

. 2 tsp sesame oil

. 2 tsp chilli sauce

. 3 garlic cloves, minced

pinch of red pepper flakes

. 2 tbsp vegetable oil

. 1 medium cauliflower head, cut into florets

salt, as needed

black pepper, as needed

. 1 tbsp sesame seeds

. 2 spring onions, thinly sliced

. 38g (1¼oz) roasted, salted peanuts, coarsely chopped

handful of fresh coriander, coarsely chopped

METHOD

1 In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chilli sauce, garlic, and red pepper flakes until combined. Set aside.

2 Heat the vegetable oil in a large frying pan over a medium-high heat. Add the cauliflower in an even layer, season with a pinch of salt and black pepper and sear the cauliflower, undisturbed, for 2-3 minutes, or until golden brown. Flip the cauliflower and sear for 2-3 minutes, until golden brown on the opposite side. Add the sauce and reduce the heat to medium. Toss the cauliflower in the sauce to coat and sauté for 3-4 minutes, or until sauce thickens and the cauliflower is tender.

3 Add the sesame seeds, spring onions, peanuts and coriander and stir to combine. Season to taste with additional salt and black pepper and serve.