Kung Pao Cauliflower

🧂 Ingredients

• 1 medium to large head of cauliflower

  chopped into florets
• 1 tablespoon corn starch
• 1 tablespoon olive oil
• ⅓ cup soy sauce
• ¼ cup water
• 1 tablespoon cornstarch
• 3 tablespoons hoisin sauce
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 teaspoon sriracha
• 1 teaspoon black pepper
• 1 tablespoon sesame oil
• 3 cloves garlic

  minced
• 1 teaspoon ginger

  minced
• Basmati Rice
• Roasted salted peanuts
• Scallions
• Red pepper flakes
• Sesame seeds

Instructions

• 1 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• 2 Toss the cauliflower in olive oil and cornstarch and spread evenly across the
  prepared baking sheet. Transfer to the preheated oven and bake for 25-30
  minutes, flipping half way through.
• 3 In a bowl, whisk together tamari or coconut aminos, hoisin sauce, maple syrup,
  rice vinegar, sesame oil, sriracha, pepper, water, and cornstarch.
• 4 Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil and sauté
  the garlic and ginger for 1 minute until fragrant. Add the sauce from step 3 and
  bring to a boil. Once boiling, reduce to a simmer, stirring frequently for about
  5 minutes, or until the sauce has thickened. Remove from heat.
• 5 Add the cauliflower to the sauce and stir until evenly coated.
• 6 Serve as is or over rice, topping with peanuts, scallions, and sesame seeds.
  Enjoy! 

Nutrition Info