Kung Pao Cauliflower
This Kung Pao Cauliflower is flavorful, has tons of texture and just a little bit of spice. It's coated in a sweet and sticky glaze and topped with cilantro, scallions and crushed peanuts.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 -3
- 2 tbsp 30 ml rice wine vinegar
- 2 tbsp 30 ml soy sauce
- 2 tbsp 30 ml agave nectar
- 1 tbsp 15 ml hoisin sauce
- 1 tbsp 3 g grated fresh ginger
- 1 tbsp 9 g cornstarch
- 2 tsp 10 ml sesame oil
- 2 tsp 10 ml chili-garlic sauce
- 3 garlic cloves minced
- Pinch red pepper flakes
- 2 tbsp 30 ml vegetable oil
- 1 medium heat cauliflower cut into florets
- Salt as needed
- Black pepper as needed
- 1 tbsp 10 g sesame seeds
- 2 scallions thinly sliced
- 1/4 cup 38 g roasted salted peanuts coarsely chopped
- 1/4 cup 15 g coarsely chopped fresh cilantro
In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chili-garlic, and red pepper flakes until combined. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the cauliflower in an even layer, season it with a pinch of salt and pepper, and sear the cauliflower, undisturbed, for 2-3 minutes, or until it is golden brown. Flip the cauliflower and sear for 2-3 minutes, until it is golden brown on the opposite side.
Add the sauce and reduce the heat to medium. Toss the cauliflower in the sauce to coat and sauté for 3-4 minutes, or until sauce thickens and the cauliflower is tender.
Add the sesame seeds, scallions, peanuts, and cilantro and stir to combine. Season to taste with additional salt and pepper, if desired and serve.