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VEGAN KUNG PAO CAULIFLOWER

Cuisine Chinese
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

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