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VEGAN KUNG PAO CAULIFLOWER
Equipment
- Baking
Sheet - Large skillet or wok
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
Ingredients
For the cauliflower:
- 1 head cauliflower cut into bite-sized florets
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the sauce:
- 1/4 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup peanuts chopped
- 2 green onions sliced
- Steamed rice for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss the cauliflower florets with vegetable oil, salt, and pepper until well coated.
- Spread the cauliflower florets on a baking sheet and bake for 20-25 minutes or until they are lightly browned and crispy.
- In a
mixing bowl ,whisk together the vegetable broth, soy sauce, hoisin sauce, and cornstarch until well combined. - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and red pepper flakes and sauté for 1-2 minutes.
- Add the sauce to the pan and stir until it thickens.
- Add the roasted cauliflower, peanuts, and green onions to the pan and stir until everything is coated in the sauce.
- Serve hot with steamed rice.
Notes
NUTRITIONAL FACTS:
Calories: 190 | Total Fat: 12g | Carbohydrates: 17g | Dietary Fiber: 2g | Protein: 5g
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