Chinese•healthy
Kung Pao Cauliflower
A delicious alternative to classic Kung Pao Chicken, Kung Pao Cauliflower is just as smoky and satisfying but lower in calories and fat!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small cauliflower head, leaves picked and cut into bite size pieces.
- 1 tablespoon organic canola oil
- 1 red or green Thai chili, finely chopped (optional – if you like it spicy!)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/4 cup unsalted roasted peanuts
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon low sodium chicken stock or vegetable broth
- 1 tablespoon mirin
- 1 teaspoon dry sherry
- 1 teaspoon hot chili sauce such as sambal oelek
- 1 teaspoon cornstarch
Instructions
- 1
Mix all the ingredients for the sauce in a bowl and set aside.
- 2
In a large pan or cast iron skillet over high heat, add oil and cauliflower florets. Cook for about 8 minutes, tossing occasionally, until half of the cauliflower is golden brown.
- 3
Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes.
- 4
Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes.
- 5
Turn the heat off and transfer kung pao dish to a plate.
- 6
Top with green onions and serve with white or brown rice.