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Kung Pao Cauliflower on Spaghetti Squash Noodles

About a year ago, maybe 2, I spent a lot of time obsessing about getting a spiralizer. I'm not the kind of person who goes and buys stuff for myself (other than food and the occasional cookbook); so I spent a lot of time dropping (not so subtle) hints to my family - mainly BandMan and ChefMom - that I was craving a spiralizer. Flash forward to x-mas 2014 and not only did I get a spiralizer, I got two spiralizers! So I guess all that hint dropping paid off.

Now I'm on to a new obsession. Right now I'm all about getting a pressure cooker. What?! You don't know what a pressure cooker is? Well it's a sealed pot that forces pressure and water into your foods and makes them cook way faster. For instance, tonight for dinner I made this wonderful, lighter-than-takeout-but-just-as-tasty-as-takeout, American-Chinese favorite, Kung Pao Cauliflower and served it on top of a nest of spaghetti squash noodles. In the oven, it takes 45-60 minutes to cook the spaghetti squash, but in a pressure cooker: 3 minutes. 3 MINUTES! That's all. (A pressure cooker can take dry beans and put them on your plate in an hour.)

Anyway, I guess what I'm trying to say is that a pressure cooker, or the idea of one, is way cooler than this dish. But this dish is really damn good and you should try it anyway (and obsess about getting a pressure cooker with me).


 The Noodles

1 spaghetti squash, cut into 1 1/2 in rings
  1. Preheat the oven to 375 and bake for 45 minutes. While your noodles are cooking get to work on the rest. 
  2. When everything is ready, push the flesh from each ring out the bottom onto the plate to make a nest of noodles. Top with all the good shit below. 

The Sauce

2 tbsp rice wine vinegar
2 tbsp ketchup
1/4 c Bragg's Liquid Aminos
1/2 - 1 tbsp sriracha
1 tbsp sugar
1 tbsp maple syup
3 tsp cornstarch
1/4 c water
  1. Whisk all ingredients together and set aside.



The Cauliflower

1 small head of cauliflower broken into florets
1 red bell pepper, diced 
1 tbsp minced ginger
5 garlic cloves, minced
1/4 c cashew pieces 
3 green onions, chopped, white and green part separated
  1. Get an oiled wok hot, Hot, HOT.  Throw in your cauliflower and saute for 5 minutes or so. Add the bell pepper and get let her cook for another 5 minutes or so. Keep your veggies moving constantly in the wok so they don't burn. 
  2. When the cauliflower is almost done add in the ginger, garlic, cashews, and the white parts of your green onions. Let cook for about 2 minutes and then add in your sauce. Let the cauliflower get to know the sauce for about 60-90 seconds.  
  3. Serve on a bed of the spaghetti squash noodles and garnish with the green parts of the green onions.   







Comments

  1. Anonymous09:35

    This looks really good. I love thai food but sadly am always disappointed when we order take-out--often so greasy and cheap tasting. Planning to try this -what size spaghetti squash do you use?

    ReplyDelete
    Replies
    1. oh shoot i don't remember...prolly a medium sized one. i don't like the super big ones and the tiny ones don't make enough haha. I've got lots of thai food on this website - its my favorite. Keep me posted on which ones you try out :)

      Delete

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