Kung Pao Roasted Cauliflower
Sesame-Basmati Rice
Ingredients
- 1 (12-oz) pkg cauliflower florets, halved
- 1 Tbsp sesame oil
- ½ (8-oz) pkg chopped onion, bell pepper and celery mix (or use ½ cup frozen seasoning blend)
- ½ cup water
- 2 Tbsp low-sodium soy sauce
- 2 tsp Asian chili garlic paste (such as Sambal Oelek; see Note)
- ½ Tbsp cornstarch
- ½ Tbsp brown sugar
- ½ cup roasted, salted cashews
Instructions
- Preheat oven to 475°F. Toss together cauliflower and oil on a rimmed baking sheet. Bake 15 minutes or until almost tender. Stir in onion mix. Bake 5 minutes or until tender.
- Meanwhile, whisk together water, soy sauce, chili paste, cornstarch, and brown sugar in a large skillet. Bring to a boil; cook 2 minutes or until thickened. Stir in cauliflower mixture.
- Sprinkle with nuts; serve over Sesame-Basmati Rice recipe.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable brown basmati rice
- 2 Tbsp chopped green onion
- ½ Tbsp toasted sesame seeds
- ½ Tbsp sesame oil
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions; toss with remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
212
|
166
|
378
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 7 | 3 | 10 |
| Carb (g) | 19 | 27 | 46 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 629 | 99 | 728 |
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