Kung Pao Cauliflower
This finger-licking, knockout Kung Pao Cauliflower is quick, delicious, and vegan! Enjoy it by itself as an appetizer, or as part of a meal.
Ingredients
- 1 head Cauliflower
- 3 tbsp Sesame Oil
- ⅛ tsp Salt or to taste
- ⅛ tsp Black Pepper or to taste
Sauce
- 3 tbsp Soy Sauce
- 1 tbsp Vinegar
- 2 tsp Chili Garlic Sauce (East Asian)
- 1 tbsp Agave
- 1 tbsp Ginger minced
- 1 tbsp Garlic minced
- 1 tbsp Corn Starch
Garnish
- 1 tsp White Sesame Seeds toasted
- 2 tbsp Peanuts toasted
- 1 string Green Onion diced
- 2 tbsp Fresh Cilantro diced
Instructions
- Preheat the oven to 475 F.
- In a large mixing bowl add chopped cauliflower, two tablespoons of sesame oil, salt and pepper. Mix very well together until the cauliflower is completely covered. Bake for 25 minutes.
- In the meantime, in a small mixing bowl add soy sauce, vinegar, agave, cornstarch, chili garlic sauce, ginger and garlic. Whisk it all together well, then set aside.
- Heat a wok over low-medium heat. Add one tablespoon of sesame oil, the roasted cauliflower, and the whisked sauce. Toss together well until the cauliflower florets are completely covered.
- Simmer for 1 minute, then remove from heat.
- Add garnishes and serve hot.
Notes
*Note: Some new ovens have very high intense heat. Periodically check to make certain the cauliflower does not burn.