Kung Pao Yuzu Cauliflower Bowls

Cauliflower florets star in this vegetarian take on Kung Pao and Jasmine Rice, spiked with tangy yuzu juice, dried chili peppers and Szechuan peppers.

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Kung Pao Yuzu Cauliflower Bowls

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 6 to 8
Ready in
TOTAL TIME 35 mins (+ 10 mins Standing Time)

Ingredients

  • 2 bags Success® Jasmine Rice
  • 6 tbsp soy sauce
  • 6 tbsp yuzu juice
  • 6 cups small cauliflower florets
  • 3 tbsp cornstarch
  • 6 tbsp honey
  • 6 tbsp water
  • 1/4 cup sesame oil
  • 4 to 8 spicy dried chili peppers
  • 7 green onions, thinly sliced, divided
  • 4 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1 1/2 tsp Szechuan peppercorns or black pepper
  • 6 tbsp roasted peanuts, chopped

Instructions

  • Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, in a small bowl, whisk together soy sauce and yuzu juice. In medium bowl, toss cauliflower florets with half of the yuzu mixture. Sprinkle cornstarch over top; toss well. Let stand for 10 mins.

    Step 3

  • Whisk together remaining yuzu mixture, honey and water; set aside.

    Step 4

  • Heat sesame oil in large wok or skillet set over medium-high heat; cook cauliflower, stirring, for 2 to 3 mins or starting to brown. Stir in chili peppers, two-thirds of the green onions, garlic, ginger and peppercorns; cook, stirring, for 3 to 4 mins or until cauliflower is tender-crisp. Stir in reserved yuzu-honey mixture; bring to boil. Cook for 2 to 3 mins or until cauliflower is tender and sauce is thickened.

    Step 5

  • Serve cauliflower over rice; garnish with peanuts and remaining green onions.

    Pro Tip

    For dried chilies, use chiles de árbol, Japones or Thai bird’s- eye chilies.