Kung Pao Cauliflower
Ingredients
- 1 medium head cauliflower
cut into florets
- 1/4 cup soy sauce
or tamari for gluten-free diets
- 2 tablespoons brown sugar
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- Olive oil
- Sesame seeds and chopped scallions
for topping
Directions
- 1
Preheat oven to 400F. Place cauliflower florets in a large mixing bowl.
- 2
In a small saucepan, combine soy sauce, brown sugar, sriracha sauce, rice vinegar, and garlic powder. Turn on heat to medium-high and bring the mixture to a simmer, stirring. Add the dissolved cornstarch and continue mixing until the sauce thickens, about a minute.
- 3
Pour sauce over cauliflower florets and stir to evenly coat.
- 4
Coat a large baking sheet with olive oil. Pour cauliflower on to baking sheet and spread out so florets are not touching each other.
- 5
Bake for 25 to 30 minutes, until cauliflower is tender. Top with sesame seeds and chopped scallions, and serve.
Kung Pao Cauliflower
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Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavor-packed dish that's both satisfying and simple to make? This Kung Pao Cauliflower delivers a delicious twist on a classic, perfect on its own or served over rice. It’s a remarkable way to transform humble cauliflower into a star.
This recipe shines by coating roasted cauliflower florets in a sticky, sweet-and-spicy Kung Pao sauce. The careful balance of soy sauce, brown sugar, sriracha, and rice vinegar creates a complex depth of flavor. Roasting ensures the cauliflower develops tender interiors and slightly caramelized, firm edges, a texture marvelously complemented by the rich, clingy sauce.
Expect a delightful interplay of sweet, savory, and spicy notes with every bite of this Kung Pao Cauliflower. The sauce, expertly thickened with cornstarch, adheres beautifully to the roasted florets, creating a glossy finish and a truly satisfying mouthfeel. It's a robust dish that feels gourmet yet is surprisingly straightforward to prepare, making it an ideal choice for a weeknight dinner.
This recipe offers flexibility to suit your preferences. If you're looking for a gluten-free option, simply swap the regular soy sauce for tamari. You can also easily adjust the heat level by modifying the amount of sriracha sauce used, adding more for a fiery kick or less for a gentler warmth.
This Kung Pao Cauliflower makes an excellent main course or a flavorful side dish. Serve it generously over steamed rice to ensure you capture every drop of the delicious sauce, or enjoy it as a lighter, standalone meal.