Purple Cauliflower General Tao

Featuring: Tindall Farm & Market Cauliflower

1 tbsp sesame oil

1 head Tindall’s Purple Cauliflower, cut into large florets

1 tbsp tomato paste

2 tsp soy sauce

1/4 cup chicken broth

2 tbsp water

2 tsp cornstarch

1 small red onion, thinly sliced

2 fresh red chilies, thinly sliced

1-inch piece of ginger, peeled and cut into matchsticks

1/4 cup roasted salted peanuts, roughly chopped

4 green onions, thinly sliced

Handful of fresh cilantro, roughly chopped

• Add sesame oil to a large cast iron skillet, set over high heat and once pan is smoking, add cauliflower and cook until charred and almost cooked through, tossing often.

• Meanwhile, whisk together tomato paste, soy sauce, chicken broth, water and cornstarch in a small mixing bowl to combine. Set aside.

• To skillet, add onion, chilies, and ginger, reduce heat to medium, and cook until onions are soft, about 3 to 5 minutes. Stir reserved sauce mixture to combine, add to skillet, and cook until thickened, about 3 minutes.

• Garnish cauliflower mixture with peanuts, green onion, and cilantro and serve immediately.

Serves 4

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