Published: by Absolutely Recipes, in the recipes category.

Kung Pao Cauliflower Recipe.

Ingredients:

1 large cauliflower head, cut into florets
1/2 cup roasted peanuts
1/2 cup diced bell peppers (red and green)
1/2 cup diced onions
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (adjust according to your spice preference)
Sliced green onions (for garnish)
Cooked rice (for serving)

Recipe Instructions:

Preheat the oven to 425°F (220°C). Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of vegetable oil and toss to coat evenly. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and lightly browned.

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch mixture, sesame oil, and red pepper flakes. Set aside.

Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, diced onions, and diced bell peppers. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.

Pour the sauce mixture into the skillet with the stir-fried vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens.

Add the roasted cauliflower florets and roasted peanuts to the skillet. Stir-fry for another 2-3 minutes to combine all the flavors and heat the cauliflower through.

Remove from heat and garnish with sliced green onions.

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