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.
Servings: 2
Calories: 495kcal
Ingredients
- 2 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 2 tablespoon agave nectar
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 teaspoon toasted sesame oil
- 2 teaspoon chili-garlic sauce
- 3 garlic cloves minced
- Pinch red pepper flakes
- 2 tablespoon vegetable oil
- 1 medium head cauliflower cut into florets
- Salt as needed
- Black pepper as needed
for topping:
- 1 tablespoon sesame seeds
- 2 scallions thinly sliced
- ¼ cup roasted salted peanuts coarsely chopped
- ¼ cup fresh cilantro coarsely chopped
Instructions
- 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.
Notes
Substitutions: Can use maple syrup instead of agave, and tamari OR coconut aminos instead of soy sauce.
Nutrition
Calories: 495kcal | Carbohydrates: 47g | Protein: 14g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 1552mg | Potassium: 1112mg | Fiber: 9g | Sugar: 24g | Vitamin A: 255IU | Vitamin C: 143mg | Calcium: 142mg | Iron: 3mg