I posted the other day about how flexible cauliflower rice is. Well cauliflower just keeps on giving.
One of the very first visitors to this blog, who writes a great blog, The Om Project, posted a Kung Pao Cauliflower recipe from The Citrus Gardener which is just divine. It’s a wee bit faffy, and takes some time to prepare, but boy is it worth it. Who knew cauliflower could taste that good. It was even better the next day when I had the leftovers for lunch.
So thanks for that guys.
As hubby has a minor meltdown if he doesn’t have carbs, and even more so if he doesn’t have meat either, I served it with butternut squash noodles and linseed covered chicken.
I used this recipe from Lauren Kelly nutrition for the chicken, but I used whole linseeds instead of ground (flax). I also gave the covered chicken a wee squirt of oil.
What a gorgeous meal and one I’ll be doing again (but not too often as it has maple syrup in it…naughty).