Better-than-takeout Kung Pao Cauliflower
This (Vegan) Kung Pao Cauliflower strikes a great balance of salty, sweet, and spicy. A popular dish from Sichuan and an absolute dinner favorite!
Ingredients
Servings: 4
- 1 head of Cauliflower, cut into florets
- 3 tbsp. Soy Sauce
- 3 tbsp. Hoisin Sauce
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Flour
- 1 tbsp. Olive Oil
- 2 tbsp. Maple Syrup
- 2 Garlic Cloves, grated or minced
- 1 tbsp. Fresh Ginger, about 1", grated
To serve:
- Jasmine Rice, cooked
- Scallions
- Peanuts, crushed
Instructions
- Preheat oven to 425F.
- Roast the cauliflower with the olive oil for 15 minutes, tossing halfway through.
- In the meantime, stir together the remaining ingredients for the sauce.
- Drizzle the sauce over the cauliflower, then toss to coat.
- Bake for another 15-20 minutes, tossing with the sauce settled in the pan every 5 minutes to coat. The sauce should thicken and be well coated on the cauliflower.
- Serve warm with the cooke rice, chopped peanuts, and green onions.