Kung Pao Cauliflower
4 portions
35mSweet and spicy cauliflower roasted on a single sheet pan.
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
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Preheat oven to 450°F
Preheat your oven to 450°F.
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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.
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Peel garlic cloves and chop or grate to a fine paste.
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Place the cornstarch in a large mixing bowl.
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Add just enough water to dilute the cornstarch to a thin liquid, similar to the consistency of buttermilk.
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Add the cauliflower florets and toss to coat evenly in the cornstarch slurry.
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Spread the cauliflower out evenly on a parchment or silpat lined sheet pan.
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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.
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Meanwhile, place the soy sauce in a large mixing bowl.
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Add the rice vinegar.
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Add the honey.
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Add the hoisin sauce.
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Add the crunchy peanut butter.
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Add the crushed garlic.
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Add the chili flake. Mix up the sauce.
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When the cauliflower is done roasting, add it to the sauce. Toss to coat evenly.
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Spread the sauced cauliflower back out on the lined sheet tray.
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Roast for about 10 minutes longer, or until the sauce is thickened.
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I served this with some alfalfa sprouts over rice.
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.