You won’t regret swapping the chicken for cauliflower in this Kung Pao. This flavorful bowl may bite back as it’s loaded with both dried chili and Szechuan peppers, as well as zesty yuzu, and all on top of a bed of fragrant Thai Jasmine Rice.
Prepare rice according to package directions.
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.
Whisk together remaining yuzu mixture, honey and water; set aside.
Heat sesame oil in large wok or skillet set over medium-high heat; cook cauliflower, stirring, for 2 to 3 mins or until 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.
Serve cauliflower over rice; garnish with peanuts and remaining green onions.
For dried chilies, use chiles de árbol, Japones or Thai bird’s- eye chilies.