Kung Pao Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1⅔ cups cauliflower each)
  • 2 large heads cauliflower, cut into florets
  • 4 Tbsp cornstarch, divided
  • 4 Tbsp canned coconut milk
  • ½ cup + 4 Tbsp low-sodium soy sauce, divided
  • ¼ cup hoisin sauce
  • ¼ cup honey*
  • ¼ cup rice vinegar
  • 1 Tbsp toasted sesame oil
  • 4 cloves garlic, minced or grated
  • 2 inch fresh ginger, grated
  • 8 green onions, chopped
  • ½ tsp crushed red pepper flakes, more or less to taste
  • ½ tsp black pepper
  • ½ cup (2 oz) unsalted peanuts
  1. Preheat the broiler to high (550 degrees F). Line a large baking sheet with parchment paper and aset aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the cauliflower and sauce over rice and topped with additional peanuts and green onions**, if desired.
*use pure maple syrup in lieu of honey to make vegan
**not accounted for in nutrition information

Recipe slightly adapted from Half Baked Harvest
Nutrition Information
Serving size: 1⅔ cups Calories: 273 Fat: 9.3 Carbohydrates: 41.2 Sugar: 23.5 Fiber: 7.0 Protein: 9.0 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2020/04/kung-pao-cauliflower/