Kung Pao Cauliflower Spicy Dish (Printable version)
Golden cauliflower florets glazed in spicy-sweet sauce with peanuts and fresh peppers
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - ½ tsp salt
→ Sauce
05 - 3 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp rice vinegar
07 - 1½ tbsp hoisin sauce
08 - 1 tbsp maple syrup or sugar
09 - 1 tbsp sesame oil
10 - 2 tsp cornstarch
11 - 2 tbsp water
→ Stir-Fry
12 - 1 tbsp vegetable oil
13 - 4 dried red chilies, broken into halves
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, minced
16 - ½ cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)
# How to Prepare:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with cornstarch, vegetable oil, and salt until evenly coated.
03 - Spread cauliflower on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp-tender.
04 - Whisk together all sauce ingredients in a small bowl until smooth.
05 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add dried chilies and toast for 30 seconds until fragrant.
06 - Add garlic, ginger, and the white parts of green onions. Stir-fry for 1 minute.
07 - Add red bell pepper and cook for 2–3 minutes until just tender.
08 - Add roasted cauliflower and peanuts to the pan. Pour in the sauce and stir well to coat. Cook for 2–3 minutes until the sauce thickens and everything is evenly glazed.
09 - Remove from heat and garnish with the green parts of the onions.
# Expert advice:
01 -
- You get that crave-worthy balance of spicy, tangy, and sweet without ordering takeout
- The cauliflower becomes impossibly crispy in the oven, then gets coated in this sticky, umami-packed sauce that makes everyone forget they are eating vegetables
02 -
- Do not overcrowd the baking sheet or the cauliflower will steam instead of roast. Work in batches if you need to.
- The sauce thickens quickly once it hits the hot pan, so have everything ready before you pour it in.
03 -
- Cut your cauliflower into uniform pieces so they all finish roasting at the same time
- Have your sauce ingredients measured and ready before you start cooking. Once you hit the skillet, everything moves fast.