Kung Pao Cauliflower

Cauliflower is often substituted in vegan cooking for meat. This is one delicious example.

Kung Pao Cauliflower

One head of cauliflower, broken into florets
5 garlic cloves, mined
1-2 red chilis, finely chopped
One inch of fresh ginger, minced
5 green onions, sliced
1/2 c. dry roasted peanuts (make sure they are vegan)
Peanut oil (can substitute another oil if necessary)
1/2 t. ground star anise
1 t. red pepper flakes
1 T. sesame oil
1 t. peppercorns
1/3 c. soy sauce
1/4 c. sake
1 T. maple syrup

Saute the star anise, peppercorns, and red pepper flakes in oil for 30 seconds. Add the sesame oil. Remove from heat, and strain. Set aside
Mix the soy sauce, sake, and maple syrup in a large bowl, and add the cauliflower. Stir to coat well and let marinate for 30 minutes.
Stir fry the cauliflower in the seasoned oil. Remove cauliflower, add more of the seasoned oil, and stirfry the chilis, garlic, ginger, and peanuts. Return the cauliflower to the wok or large skillet until everything is well combined. Serve with cooked rice. Enjoy!