Kung Pao Cauliflower

This Kung Pao Cauliflower recipe features roasted cauliflower florets that are coated in a delicious Szechuan-style Kung Pao sauce. Garnish with toasted peanuts and sliced green onions for a family-friendly dinner that will quickly become a favorite weeknight meal.

Course Main Course

Cuisine Asian

Keyword Kung Pao Cauliflower

Prep Time 10

Cook Time 30

Total Time 40

Servings to 4 servings

Calories

Author Eva Fry

Ingredients

1 large head cauliflower cut into florets
2 tablespoon olive oil divided
salt and pepper
1 red bell pepper chopped into 1-inch pieces
1 red onion chopped into 1-inch pieces
1/4 cup soy sauce or coconut aminos for gluten-free
1/4 cup hoisin sauce
1/4 cup sherry vinegar sub red wine vinegar if necessary
2 tablespoons sesame oil
2 teaspoons chili garlic sauce Sambal Oelek
2 tablespoons honey
1/4 cup cornstarch
2 garlic cloves minced
2 teaspoons fresh ginger grated
1/2 cup chiles de Arbol or Szecuan chiles (optional)
1/3 cup peanuts
3 green onions sliced
jasmine rice for serving

Instructions

Preheat the oven to 425° F.
Place the cauliflower florets on a non-stick baking sheet and toss with 1 tablespoon olive oil to coat. Sprinkle with salt and pepper to taste. Roast the cauliflower for 25 - 30 minutes, until golden and caramelized.
Meanwhile prepare the sauce by whisking together the soy sauce, sherry vinegar, sesame oil, chili garlic sauce, honey, cornstarch, garlic and ginger. Set aside.
In a large non-stick skillet or wok, heat 1 tablespoon olive oil over medium-high heat and add the chopped bell pepper and onion. Saute for 2-3 minutes until soft. Pour the sauce into the skillet and add the chiles if you are using them. Heat the sauce over low heat until thickened.
Once the cauliflower is roasted, toss with the sauce in the skillet until coated. Garnish with peanuts and with sliced green onions. Serve over jasmine rice or over noodles.
To add more heat, use Thai chili peppers, jalapenos or extra chili garlic sauce in the sauce. You can also garnish with sriracha, chili garlic paste or spicy mustard.

Notes

recipe adapted from bon appetit

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