Kung Pao Cauliflower

Prep Time: 15-20 Minutes Cook Time: 20-30 Minutes

Serves 4

Cauliflower

3 tbsp. olive oil

1 large head cauliflower, cut into bite size florets

2 large bell peppers, diced 

Kung Pao Sauce

2 tbsp. soy sauce

1 tbsp. Sriracha (or chili garlic sauce, or sweet chili sauce) 

1 tbsp. rice vinegar (or cider vinegar)

2-3 tsp. toasted sesame oil 

2 cloves minced garlic 

1 tsp. minced ginger 

1 tsp. salt

4 tsp. cornstarch 

Freshly ground black pepper to taste 

3/4 cup water 

Additional Ingredients

2-3 scallions (green onions), thinly sliced

1/3 cup roasted unsalted peanuts

Optional: Chiles de arbol, or chinese szechuan peppercorns 

  1. Preheat oven to 450F. Scatter cauliflower florets on a parchment lined baking sheet, and drizzle with 3 tbsp. of olive oil. Roast for 15 minutes.

  2. After 15 minutes, add the bell peppers to the sheet pan, and roast for an additional 15 minutes. Remove from oven, and set aside.

  3. Meanwhile in a small pot, combine all sauce ingredients, and heat over medium low, until the cornstarch is dissolved, and the mixture is warm.

  4. Toss cauliflower and bell peppers, with sauce, and garnish with peanuts and scallions.  

Ben Mastracco