Kung Pao Cauliflower
Kung Pao Cauliflower oven roasted cauliflower tossed in asweet and spicy sauce along with colorful peppers, zucchini, and crunchypeanuts! Great side dish to go with rice or noodles.
Servings: 6 servings
Calories: 174kcal
Ingredients
- For roasting
- 1 head cauliflower stem removed cut into small florets
- 2 tablespoon canola/ Olive oil
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon cornstarch * optional it will nice if you want crispy cauliflower
- For sauce
- ¼ cup sodium soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon chili paste/ Sambal oelek
- 1 teaspoon honey/ maple syrup
- 2 garlic cloves minced
- 1 teaspoon lime juice
- 1 inch ginger minced
- Stir fry
- Roasted cauliflower
- 2 tablespoon peanut oil
- ½ red bell pepper
- ½ green bell pepper
- 1 tablespoon cornstarch
- ¼ cup water
- 3 green onions sliced
- ¼ cup peanuts
Instructions
- Roasting of cauliflower
- IF using oven
- Preheat the oven to 450°F (232°C) . Line baking sheets with silicone baking mats or foil
- Wash cauliflower and pat dry. You can either mix everything in a large mixing bowl, toss the cauliflower with the oil and salt to coat or directly add salt and pepper.
- Sprinkle in the cornstarch and toss again to coat(optional, but gives crispy cauliflower )
- Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges.
- Prepare the sauce in the large mixing bowl. Whisk together the soy sauce/ tamari, garlic, ginger, honey, rice wine vinegar, ginger, garlic, and lime juice. Taste test and adjust as needed, adding more chili-paste for heat, honey for sweetness, or garlic or ginger for zing.
- When the cauliflower is lightly browned, remove it from the oven and let it cool slightly.
- In a skillet add peanut oil and add red and green bell pepper, zucchini and cook until they are crisp and tender then add roasted cauliflower and cook for a minute. To this add sauce and cornstarch slurry and mix everything well continue to cook until sauce is thickened. To this add peanuts and green onions. And mix well.
- You can serve the cauliflower with rice or noodles and garnish with green onion, sesame seeds, and any leftover marinade.
Video
Nutrition
Calories: 174kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 484mg | Potassium: 417mg | Fiber: 3g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 69mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!