An EASY recipe that has salty-sweet-tangy-spicy flavors all in one!! Don’t call for takeout when you can make this HEALTHY dish at home in 20 minutes! You won’t believe how AUTHENTIC it tastes!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: asian cauliflower recipes, kung pao cauliflower, kung pao cauliflower recipe, kung pao sauce
Servings: 4
Calories: 379kcal
Author: Averie Sunshine
Ingredients
Cauliflower
1large head cauliflowertrimmed and diced into bite-sized pieces
1large red bell peppercut into 1/2-inch pieces
2tablespoonsolive oil
1 to 2tablespoonssesame oil
salt and pepperoptional and to taste
Sauce
¼cuphoisin sauce
2tablespoonsreduced-sodium soy sauce
2 to 3tablespoonslight brown sugarpacked
2tablespoonsrice vinegarwhite or apple cider vinegar may be substituted
1 to 3tablespoonschili garlic sauceor as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
1 to 2tablespoonssesame oil
3teaspoonscornstarchdissolved in 3 teaspoons water (called a slurry)
2 to 4tablespoonschopped salted peanutsoptional for garnishing
1 to 2tablespoonsgreen onionssliced into thin rounds; optional for garnishing
Instructions
Cauliflower:
Preheat oven to 450F (use convection if you have it).
To a half sheet pan lined with foil for easier cleanup if desired, add the cauliflower, bell pepper, evenly drizzle with the oils, and optional salt and pepper.
Toss with your hands to evenly coat and roast for about 15 minutes, or until cauliflower is as tender as desired; flip and stir once midway through roasting to ensure even cooking.
While vegetables are roasting, make the sauce.
Sauce:
To a medium high-sided stock pot, add the hoisin and soy sauces, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry, whisk to combine, bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until cauliflower and peppers are cooked.
To a large bowl, add the roasted cauliflower and peppers, add the sauce (start slowly and you may not need all of it if you don't like saucy food), and stir to combine.
Optionally garnish with peanuts and/or green onions and serve immediately.
Notes
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.