Kung Pao Cauliflower
Serves 45 mins prep15 mins cook
An EASY recipe that has salty-sweet-tangy-spicy flavors all in one!! Don’t call for takeout when you can make this HEALTHY dish at home in 20 minutes! You won’t believe how AUTHENTIC it tastes!!
0 servings
What you need
Instructions
Cauliflower: -1 Preheat oven to 450F (use convection if you have it). -1 To a half sheet pan lined with foil for easier cleanup if desired, add the cauliflower, bell pepper, evenly drizzle with the oils, and optional salt and pepper. -1 Toss with your hands to evenly coat and roast for about 15 minutes, or until cauliflower is as tender as desired; flip and stir once midway through roasting to ensure even cooking. -1 While vegetables are roasting, make the sauce. Sauce: -1 To a medium high-sided stock pot, add the hoisin and soy sauces, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry, whisk to combine, bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until cauliflower and peppers are cooked. -1 To a large bowl, add the roasted cauliflower and peppers, add the sauce (start slowly and you may not need all of it if you don't like saucy food), and stir to combine. -1 Optionally garnish with peanuts and/or green onions and serve immediately.View original recipe