Description
This Kung Pao Cauliflower packs a punch! It’s loaded with a sweet and tangy flavour and can be enjoyed as a side, main, or served with rice!
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower, cut into floretsย
- 2 tbsp olive oil
- 1 tbsp corn starch or tapioca starchย
Kung Pao Sauce
- 2 tbsp soy sauce (gluten-free if needed)ย
- 1 tbsp Chinese black vinegar (can sub balsamic vinegar)ย
- 1 tbsp hoisin sauce (gluten-free if needed)ย
- 1 tsp coconut sugar (or brown sugar)ย
- 1 tsp sambal Olek (can sub sriracha)ย ย
- 1 garlic clove, finely chopped
- 1 tsp Sichuan peppercorns, (can sub regular)ย
Other
- Sliced green onionsย
- sesame seeds or crushed peanutsย
- (optional) rice to serveย
Instructions
- Preheat the oven to 420 degrees F and line a baking sheet with parchment paper.
- Toss the cauliflower florets with the olive oil and corn starch then spread evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through.ย
- Prepare the sauce by mixing all the sauce ingredients together.
- Pour the sauce into a skillet on medium-high heat and let it cook for about 1 minute until it gently bubbles.ย
- Add the cauliflower and toss together until evenly coated.ย
- Top with sliced green onions, sesame seeds or crushed peanuts.ย ย
Notes
Cut all the cauliflower florets to be about the same size so they all cook evenly in the oven.
If using a big cauliflower, double the sauce and add more as needed.
Store leftovers in an air-tight container in the fridge for up to 2 days and reheat in the oven at 400 degrees F.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 6g
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
