Kung Pao Cauliflower
This saucy Kung Pao Cauliflower tastes just like the traditional version.
Servings: 4
Calories:
Ingredients
- 1 cauliflower head cut into florets
- ¼ cup cornstarch
- ¼ cup coconut milk
- ½ cup peanuts
- 6 green onions chopped
Sauce
- 3 garlic cloves minced
- ⅓ cup low-sodium or regular soy sauce
- ¼ cup vegetable stock (low salt) or water
- 1 tbsp agave
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 4-5 Thai peppers optional
Instructions
- Preheat oven to 425°F / 220°C.
- In a large bowl, place the cauliflower florets, cornstarch and coconut milk then mix well.
- Place the cauliflower mix onto a baking sheet. Bake for 20 minutes.
- Heat a non-stick pan or wok to medium. Put all the sauce ingredients and whisk. Cook for 3-5 minutes.
- Put the baked cauliflower in the pan or wok and toss until evenly coated.