Kung Pao Cauliflower

Ingredients

• 1 head cauliflower (Cut into florets, about 3 to 4 cups)
• olive oil spray (For spraying the cauliflower)
• sea salt (A pinch, plus more to taste)
• black pepper (Freshly cracked; a pinch, plus more to taste)
• 2 tbsp low-sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp sherry vinegar
• 1 tbsp toasted sesame oil
• 2 tsp brown sugar
• 2 tsp cornstarch
• 2 cloves garlic (Minced)
• 2 tsp fresh ginger (Freshly grated)
• chiles de arbol (One handful; amount varies by size and desired heat)
• 0.333 cup peanuts (Chopped)
• 4 green onions (Thinly sliced)
• jasmine rice (Cooked and served alongside or under the cauliflower)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a nonstick baking sheet.

2. 2

   Place the cauliflower florets on the baking sheet. Spritz them with olive oil, then season with a pinch of sea salt and freshly cracked black pepper.

3. 3

   Roast the cauliflower for 15 minutes, until it is just slightly crisp.

4. 4

   While the cauliflower roasts, whisk together the soy sauce, hoisin sauce, sherry vinegar, toasted sesame oil, brown sugar, cornstarch, minced garlic, and grated ginger in a bowl. Whisk several times if needed to eliminate cornstarch lumps.

5. 5

   Remove the baking sheet from the oven after 15 minutes. Add the chiles de arbol to the cauliflower.

6. 6

   Pour the sauce over the cauliflower and toss thoroughly so every floret is coated.

7. 7

   Return the baking sheet to the oven. Roast for another 15 to 20 minutes, stirring and tossing the cauliflower every 5 to 10 minutes. The sauce should thicken and cling to the cauliflower without burning in the corners of the pan.

8. 8

   Remove the cauliflower from the oven when it is roasted and the sauce has thickened. Scatter the sliced green onions and chopped peanuts over the top.

9. 9

   Serve immediately as a side dish or over jasmine rice.

Notes

The sauce can burn in the corners if left unstirred, so toss the cauliflower every 5 to 10 minutes during the second roast. Commenters reported success substituting apple cider vinegar for sherry vinegar and using dried chile peppers when fresh peppers were unavailable.

Nutrition per serving

• main
• side dish
• vegetarian
• roasted
• sheet-pan
• gluten-free adaptable
• dairy-free
• spicy