Kung Pao Cauliflower

Kung Pao Cauliflower

from cheaprecipeblog.com
55 min
4 servings

A flavor-packed roasted cauliflower recipe that's great on its own or served over rice.

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. 1

    Preheat oven to 400F. Place cauliflower florets in a large mixing bowl.

  2. 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. 3

    Pour sauce over cauliflower florets and stir to evenly coat.

  4. 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. 5

    Bake for 25 to 30 minutes, until cauliflower is tender. Top with sesame seeds and chopped scallions, and serve.