Kung Pao roasted Cauliflower (or Chicken)

• 1 head of cauliflower, cut into medium size florets
• 2 tablespoon Balion Coconut flower amino Original
• 2 tbsp cornstarch
• 2 tsp salt and pepper each
• 3 dried red chilies
• 1/4 cup peanuts or cashew nuts
• 2 scallion stalks – cut 1 inch long
• 1 bell pepper – diced
• 1 inch ginger – minced
• 4 cloves garlic – minced
• 1/4 cup Balion Coconut flower Amino Ginger (can replace with Original flavour)
• 2 tbsp sriracha
• 1 tbsp Balion Coconut flower Syrup
• 2 tsp sesame seed oil
• 1 tsp Balion Coconut flower Vinegar (for more spice can replace with chilli vinegar)
• 2 tsp cornstarch mixed with 1 tbsp water

Mix amino, cornstarch, salt & pepper. Toss and mix everything together, making sure all florets are coated well.

Spread the florets on a baking sheet and, and place it in the oven to roast at 190°C for 20 mins.

Into a skillet, drizzle in a little bit of oil and add the dried red chilies and peanuts (or cashew nuts). Cook for 2 mins.

Add in the scallions, bell peppers, ginger and garlic. Cook for 1-2 mins.

Next add in the Amino, sriracha, syrup, sesame seed oil and Vinegar. Cook for 1 min.

Bring this to a low simmer and add in the cornstarch slurry. The sauce will thicken up Add the roasted cauliflowers into the pan and gently toss everything together. Garnish with scallions and roasted peanuts. And serve with rice