12 servings

8 cups Quinoa, cooked

2 ¾ lbs Cauliflower, cut into small florets

1 tbsp Cornstarch

1 tbsp Baking soda

2 tsp Salt

2 tsp Sesame oil

½ tsp White pepper

½ cup Water

2 cups Rice Flour

1 tbsp Toasted sesame seeds

1 ½ qt Grape Seed Oil (for frying)



2 tbsp Peanut oil

1 tbsp Ginger, finely minced

2 tbsp Garlic, finely minced

10 whole Dried red chili peppers, small

2 tbsp Shaoxing wine

1 tsp Sesame oil

¼ cup Light soy sauce

1 ½ tbsp Rice wine vinegar

¼ cup Sugar

⅓ cup Matriark Upcycled Vegetable Concentrate (⅓ cup concentrate mixed with 2 cups warm water)

2 tbsp Cornstarch, mixed with 1 tbsp water

½ cup Scallion, cut at angle into ½ inch pieces

  1. Mix cornstarch, baking soda, salt, sesame oil, white pepper, water, and ¾ cup of rice flour in a large bowl until it forms a batter. Toss cauliflower and fold together until evenly coated.

  2. Sprinkle the remaining rice flour over cauliflower and stir until everything is sticking to the cauliflower.

  3. Sprinkle toasted sesame seeds evenly over the cauliflower.

  4. Heat grape seed oil to 375°F in a cast iron pan. Fry the cauliflower in small batches until light golden brown and crunchy (3 minutes). Transfer to paper towel lined baking sheet to drain.

  5. Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and let fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, sesame oil, soy sauce, rice wine vinegar, sugar, and diluted vegetable broth concentrate. Turn the heat down to low and simmer.

  6. Add cornstarch slurry into the sauce until it is thickened. Add the cauliflower and scallions and toss until cauliflower is evenly coated.

    To Serve: Serve 6 oz cauliflower over 2 oz cooked quinoa and garnish with scallions.