Kung Pao Cauliflower
What you will need
1 head Cauliflower
2 cloves Garlic
4 Tbsp Cornstarch
3 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Honey
3 Tbsp Hoisin Sauce
1 Tbsp Crunchy Peanut Butter
1/2 tsp Chili Flakes
Microwavable Rice, optional
Alfalfa Sprouts, optional
(Nutritional facts 72 calories, 1.08 g fat, 14.43 g carbohydrates, 2.04 g protein, 0 mg cholesterol, 299 mg sodium)How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
2
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0y.jpg)
3
4
Preheat oven to 450°F
Preheat your oven to 450°F.
5
![ge florets (about 2" wide). You can save the core. Blanch it and puree it for a good soup addition.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NSZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Remove the stem and core from the cauliflower. slice the cauliflower to large florets (about 2" wide). You can save the core. Blanch it and puree it for a good soup addition.
6
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Peel garlic cloves and chop or grate to a fine paste.
7
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTEmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Place the cornstarch in a large mixing bowl.
8
![the consistency of buttermilk.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTImcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add just enough water to dilute the cornstarch to a thin liquid, similar to the consistency of buttermilk.
9
![y.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Add the cauliflower florets and toss to coat evenly in the cornstarch slurry.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTcmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Spread the cauliflower out evenly on a parchment or silpat lined sheet pan.
11
![ong enough to cook the cornstarch to a crust and just begin browning the cauliflower.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTkmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Place the try in the oven and roast the cauliflower for about 15 minutes, long enough to cook the cornstarch to a crust and just begin browning the cauliflower.
12
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjAmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Meanwhile, place the soy sauce in a large mixing bowl.
13
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjEmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the rice vinegar.
14
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjImcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the honey.
15
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjMmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the hoisin sauce.
16
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjQmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the crunchy peanut butter.
17
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the crushed garlic.
18
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the chili flake. Mix up the sauce.
19
![enly.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjgmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
When the cauliflower is done roasting, add it to the sauce. Toss to coat evenly.
20
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzEmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Spread the sauced cauliflower back out on the lined sheet tray.
21
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzMmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Roast for about 10 minutes longer, or until the sauce is thickened.
22
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8887041-1599078339022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzUmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
I served this with some alfalfa sprouts over rice.
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.