Kung Pao Cauliflower Recipe

This Kung Pao Cauliflower recipe is a delicious twist on the classic Chinese dish. It features crispy cauliflower florets tossed in a spicy and tangy sauce, garnished with peanuts and green onions. It's a perfect vegetarian option that is full of flavor and texture. With a preparing time of 45 minutes, this recipe is a crowd-pleasing dish that can be served as an appetizer or as a main course. Try this easy and delicious recipe today!

Ingredients

• 1 head of cauliflower, cut into florets
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 cup roasted peanuts
• 4 green onions, chopped
• 1 teaspoon red pepper flakes (optional)
• Cooked rice, for serving

Directions

1. Preheat the oven to 425°F (220°C).
2. Spread the cauliflower florets on a baking sheet and drizzle with vegetable oil. Toss to coat evenly.
3. Bake for 20-25 minutes or until the cauliflower is crispy and golden brown.
4. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, and cornstarch. Set aside.
5. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger. Cook for 2 minutes or until fragrant.
6. Add the sauce mixture to the skillet and stir well. Cook for 2-3 minutes or until the sauce thickens.
7. Add the roasted cauliflower florets to the skillet and toss to coat with the sauce.
8. Stir in roasted peanuts and chopped green onions. Cook for an additional 2 minutes.
9. Serve the Kung Pao Cauliflower over cooked rice. Garnish with red pepper flakes if desired.
10. Enjoy!

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