½ tsp crushed red pepper flakes, more or less to taste
½ tsp black pepper
½ cup (2 oz) unsalted peanuts
Instructions
Preheat the broiler to high (550 degrees F). Line a large baking sheet with parchment paper and aset aside.
In a large bowl, toss half the cauliflower florets with 1 tablespoon cornstarch to coat. Add 1 tablespoon coconut milk and 2 tablespoons soy say, tossing to coat all the florets. Transfer cauliflower to the prepared baking sheet and repeat with the remaining cauliflower, 1 tablespoon cornstarch, and 2 tablespoons soy sauce. Spread the cauliflower in an even layer on the prepared baking sheet.
Transfer to the oven and broil for 4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 10 minutes, until just tender.
Meanwhile, combine the remaining ½ cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and pepper. Add ⅓ cup water and the remaining 2 tablespoons cornstarch, whisking until combined and smooth.
Heat the oil in a large, deep skillet over medium heat. Once hot, add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Simmer for 5 minutes or until thickened. Stir in the peanuts and cauliflower; gently toss to coat.
Serve the cauliflower and sauce over rice and topped with additional peanuts and green onions**, if desired.
Notes
*use pure maple syrup in lieu of honey to make vegan **not accounted for in nutrition information