Ingredients
Scale
Cauliflower:
- 1 head of cauliflower, cut into medium size florets
- 2 tbsp corn starch
- 2 tsp salt and pepper each
Kung Pao Sauce:
- 3 dried red chilies
- 1/4 cup peanuts
- 2 scallion stalks – cut 1 inch long
- 1 bell pepper – diced
- 1 inch ginger – minced
- 4 cloves garlic – minced
- 1/4 cup sauce soy
- 2 tbsp sriracha
- 1 tbsp honey
- 2 tsp toasted sesame seed oil
- 1 tsp rice wine vinegar
- 2 tsp cornstarch mixed with 1 tbsp water
Instructions
Cauliflower:
- Add cauliflower florets to a baking sheet and drizzle on the soy sauce, corn starch + salt and pepper. Toss and mix everything together, making sure it’s all coated and place it in the oven to roast at 380F for 20 mins.
Kung Pao Sauce:
- Into a skillet, drizzle in a little bit of oil and add the dried red chilies and peanuts. Cook for 2 mins and continue to add in the scallions, bell peppers + ginger and garlic. Cook for 1-2 mins.
- Next add in the soy sauce, sriracha, honey, toasted sesame seed oil and rice wine vinegar. Bring this to a low simmer and continue to keep heat on low and add in the cornstarch slurry. The sauce will thicken up and continue to stir and keep on low heat.
- Once the cauliflower is done, add it into the pan with the sauce and gently toss everything up together. Serve with rice and garnish with scallions and extra peanuts. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Vegetarian
Keywords: kung pao cauliflower, vegan recipes, vegetarian, Chinese food