Baked cauliflower nuggets with rice and Kung Pao paste

• 200g jasmine rice
• 100 gr Kung Pao paste
• 2 tablespoons sesame oil
• 2 tablespoons light soy sauce
• ½ tablespoon rice vinegar
• 1 spoon garlic, ginger, chili pastes
• 1 teaspoon Yuzu S&B pastes
• 2 tablespoons of paste Nanami S&B
• juice of ¼ lime
• 1 small cauliflower
• ¾ cup chickpea flour
• 45 g cup of cornflakes
• 1 spring onion chopped with chives
• 2 cloves of garlic, grated
• 1 large carrot, cut into sticks
• 10 g ginger
• a large handful of peanuts
• 3 tablespoons of vegan mayonnaise
• 1 chili pepper

To serve

• white sesame
• chive

1. Prepare the rice according to the package instructions. Wash and divide the cauliflower into florets, and preheat the oven to 200 degrees Celsius. In a bowl, combine the soy sauce, rice vinegar, garlic paste, chili ginger, and yuzu paste and stir into the cauliflower, making sure the mixture coats it completely.
2. Pour the flour into a deep plate and slowly add the water, stirring constantly, until a paste is formed. Lightly crush the cornflakes and pour them onto a separate plate.
3. Coat each cauliflower piece first in flour and water, then in cornflakes. Place the nuggets on a baking sheet lined with parchment paper and bake in the oven for 15-20 minutes.
4. In a wok or deep pan, heat sesame oil. Add chopped spring onions, chili peppers, and grated garlic. Peel and chop the carrots and add them to the other vegetables. When the vegetables are soft, add the Kung Pao paste and some toasted peanuts. Stir and then remove from the heat.
5. Prepare the sauce for the nuggets: In a bowl, combine the mayonnaise, nanami paste, and lime juice. Place a serving of rice, the sauce with vegetables, and the roasted cauliflower on a plate. Sprinkle with sesame seeds, chives, and toasted peanuts, and serve with the mayonnaise and nanami sauce.

TIP: For a non-vegan version, you can use regular flour and an egg in the recipe.