Discover the delightful flavors of Kung Pao Cauliflower, where perfectly roasted florets meet a symphony of diced colorful vegetables and roasted peanuts. A sauce brimming with soy, hoisin, and chili paste weaves a tapestry of sweet, savory, and spicy notes. As you savor each bite, relish the harmonious blend of textures and tastes, creating an exquisite dance of satisfaction on your palate.
Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup roasted unsalted peanuts
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup diced zucchini
- 1/2 cup diced carrots
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon chili paste (adjust to taste)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cauliflower florets with a drizzle of oil and spread them on a baking sheet. Roast for about 20-25 minutes or until they're tender and golden brown at the edges.
- In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and chili paste. Set aside.
- Heat 1 tablespoon of vegetable oil in a DiamoTech EaZy Flip Wok over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
- Toss in the diced red and green bell peppers, diced onion, diced zucchini, and diced carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
- Add the roasted cauliflower florets and roasted peanuts to the wok.
- Give the sauce a quick stir to ensure the cornstarch is well mixed, then pour it into the wok.
- Stir-fry everything together until the sauce coats the vegetables and cauliflower.
- Continue to cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Taste and adjust the seasoning, adding more soy sauce or chili paste if desired.
- Serve the Kung Pao Cauliflower hot, garnished with sliced green onions and optional sesame seeds.
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