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