Vegan Kung Pao Cauliflower

Name: Vegan Kung Pao Cauliflower
Ingredients: 1 head Cauliflower; 2 Tablespoons Olive Oil; 1/4 teaspoon Kosher Salt; 3 Tablespoons Gluten Free Tamari or Low Sodium Soy Sauce; 1 Tablespoon Rice Vinegar; 1 Tablespoon Chili Paste Sambal Oelek; 1 teaspoon Sesame Oil; 1 Tablespoon Fresh Grated Ginger; 1 teaspoon Brown Sugar/Coconut Sugar; 3 Tablespoons Water; 2 teaspoons Cornstarch; 6-8 Boston or Butter Lettuce Leaves; 1/2 Cup Salted Roasted Cashews; 1/4 Cup Cilantro; 1/2 Sliced Hothouse Cucumber; 3-4 Green Onions

Ingredients

Cauliflower		1 head
Olive Oil		2 Tablespoons
Kosher Salt		1/4 teaspoon
Gluten Free Tamari or Low Sodium Soy Sauce		3 Tablespoons
Rice Vinegar		1 Tablespoon
Chili Paste Sambal Oelek		1 Tablespoon
Sesame Oil		1 teaspoon
Fresh Grated Ginger		1 Tablespoon
Brown Sugar/Coconut Sugar		1 teaspoon
Water		3 Tablespoons
Cornstarch		2 teaspoons

Lettuce Tacos

Boston or Butter Lettuce Leaves		6-8
Salted Roasted Cashews		1/2 Cup
Cilantro		1/4 Cup
Sliced Hothouse Cucumber		1/2
Green Onions		3-4

A great vegan take on Kung Pao Chicken. It is very spicy so if you want to tame it a bit use half the amount of Sambal Oelek which you can find in the Asian section of your grocery store.

You could also serve this with noodles or Rice.

I saw this recipe on jessicaseinfeld.com

Heat the oven to 425 Degrees.
Cut the Cauliflower into small florets and place on a sheet pan and drizzle with the Olive Oil and sprinkle with Salt, toss with your hands until coated. Roast for about 30 minutes, or until golden brown tossing once while cooking.
While the Cauliflower is roasting combine the Tamari, Rice Vinegar, Sambal Oelek, Sesame Oil, Ginger, Brown Sugar, Water & Cornstarch.
Heat the mixture over a medium high heat until thickened.
Once the Cauliflower has finished cooking toss with the Sauce so its coated and serve with the Lettuce Leaves, Cucumber, Cilantro & Cashews.