Kung Pao Cauliflower
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Kung Pao Cauliflower
Description
This Kung Pao Cauliflower recipe starts by roasting cauliflower sprayed with olive oil, salt, and pepper until slightly crisp. The sauce made from soy sauce, hoisin, sherry vinegar, toasted sesame oil, brown sugar, garlic, ginger, and cornstarch is whisked smooth then poured over the partially roasted cauliflower along with chiles. The cauliflower roasts again while tossed occasionally, allowing the sauce to thicken and glaze the florets.
The dish balances the natural mildness and tenderness of roasted cauliflower with a tangy, umami-rich sauce punctuated by aromatic garlic and ginger. The chile de arbol provides a spicy kick. Finishing with chopped peanuts and sliced green onions adds texture and freshness. The cauliflower has a tender interior with a flavorful, sticky exterior.
Serving this over jasmine rice lets the rice absorb the saucy flavor. It acts as a flavorful vegetarian main or side dish suitable for those who enjoy savory, spicy vegetable preparations.
Ingredients
- 1 cauliflower cut into florets (about 3 to 4 cups, head
- olive oil spray form
- salt sea salt
- black pepper freshly cracked
- 2 tablespoons soy sauce low-sodium
- 2 tablespoons hoisin sauce
- 2 tablespoons sherry vinegar
- 1 tablespoon sesame oil toasted
- 2 teaspoons brown sugar
- 2 teaspoons cornstarch
- 2 garlic minced, cloves
- 2 teaspoons ginger freshly grated
- 1 chile de arbol handful
- ⅓ cup peanuts chopped
- 4 green onion thinly sliced
- jasmine rice for serving
Instructions
- Preheat the oven to 425 degrees F.
- Place the cauliflower on a nonstick baking sheet and spritz it with olive oil. Sprinkle it with a pinch of salt freshly ground pepper. Roast the cauliflower for 15 minutes, until just slightly crisp.
- While the cauliflower is roasting, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. You may need to whisk a few times to get rid of any cornstarch lumps.
- After 15 minutes, pull the cauliflower out. Add the chiles and pour the sauce all over the cauliflower. Toss well to coat all the cauliflower. Return the pan to the oven. Roast for another 15 to 20 minutes, stirring and tossing the cauliflower ever 5 to 10 minutes. This will depend on your oven - you just don’t want the sauce to burn in the corners, but you want to give it enough time to thicken up between tossings.
- When the cauliflower is roasted and sauce, remove the pan from the oven. Cover it with the green onions and peanuts. Serve immediately as a side or on top of jasmine rice!
Notes
- This recipe is adapted from Bon Appétit.
User Reviews
Overall Rating
5
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