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SusanLavender Lemon Drop Martini 1 hour ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 4 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 27 days ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 27 days ago
Can you tell me if the cup measurement s are Ameri...

Slow Cooker Kung Pao Cauliflower

Blossom Lady
Jun 19, 2023 07:18 PM
Slow Cooker Kung Pao Cauliflower

Slow Cooker Kung Pao Cauliflower is ridiculously easy to make in your crock pot and the best alternative to Chinese takeout. My homemade Sichuan-style kung pao sauce is brimming with spicy, sweet, and salty flavors, slow-cooked with veggies for a satisfying meal that’s gluten-free, vegetarian, and vegan.

Kung pao is a spicy Chinese dish you may recognize from your local takeout menus. It usually comes stir-fried, with kung pao chicken being the most common variation made with cubed chicken, veggies, and classic, tongue-tingling kung pao sauce.

The Sichuan-style sauce has a strong, sweet, and complex flavor that comes from ingredients like soy sauce, honey, garlic, ginger, and chilies. It’s mouthwatering in a stir-fry and even more delicious when it’s slow-cooked!

Ingredients:

For the Kung Pao Sauce:

  • ½ cup tamari or gluten free soy sauce
  • ¼ cup water
  • ¼ cup agave nectar or honey
  • 3 tablespoons unseasoned rice wine vinegar
  • 3 garlic cloves, crushed
  • ½ tablespoon minced fresh ginger
  • 1 teaspoon Korean red pepper flakes

For the Cauliflower:

  • 1 large head cauliflower, cut into florets (about 16 ounces) 1 zucchini, chopped
  • 1 red bell pepper, cut into 1” pieces
  • 4 green onions, cut into 1" pieces
  • 6 dried red chili peppers
  • 1 tablespoon cornstarch
  • ½ cup peanuts or cashews, crushed
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