Kung Pao Cauliflower

Confession time:  I don’t, for the most part, like Chinese food.  I know, I know, you’re all saying, “WHAT?!”  “But what about…?”  Nope. To me, it’s so greasy, and it’s just not for me.  Thai food? Hell yes!  Japanese?  Sign me up! But Chinese is just not for me.

 

That being said, Nick LOVES Chinese food!  So, here’s a little vegetarian, non-greasy take on Kung Pao Chicken.  Ladies and gentlemen, I give you… Kung Pai Cauliflower!

Kung Pao Cauliflower.JPG

INGREDIENTS
 
1 large head cauliflower, cut into florets
2 tablespoons cornstarch
2 tablespoons canned full fat coconut milk
1/2 cup + 2 tablespoons Braggs Liquid Aminos or low sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons real maple syrup or honey
2 tablespoons rice vinegar
1 tablespoon sesame or peanut oil
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
4 green onions, chopped, plus more for serving
1/2 teaspoon crushed red pepper flakes, more or less to taste
1 pinch black pepper
1/4 cup salted peanuts, chopped, plus more for serving
Steamed white or brown rice, for serving

DIRECTIONS

  • Preheat the broiler to high. Line a baking sheet with parchment.

  • In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.

  • Meanwhile, make the sauce. Combine the remaining 1/2 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.

  • Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.

  • Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green onions.

Dinner, HealthyMarie KellyMilford Kitchenspring, chicken, pasta, pesto, kaleComment