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seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
Kung Pao Cauliflower

Kung Pao Cauliflower

1 head of cauliflower, cut into florets (about 3 to 4 cups)
olive oil
sea salt
freshly cracked black pepper
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons sherry vinegar
1 tablespoon toasted sesame oil
2 teaspoons brown sugar
2 teaspoons cornstarch
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 handful of chiles de arbol
⅓ cup peanuts, chopped
4 green onions, thinly sliced
jasmine rice, for serving

Preheat the oven to 220 degrees C. Place the cauliflower on a nonstick baking sheet and spritz it with olive oil. Sprinkle it with a pinch of salt freshly ground pepper. Roast the cauliflower for 15 minutes, until just slightly crisp.

While the cauliflower is roasting, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. You may need to whisk a few times to get rid of any cornstarch lumps.

After 15 minutes, pull the cauliflower out. Add the chilies and pour the sauce all over the cauliflower. Toss well to coat all the cauliflower. Return the pan to the oven. Roast for another 15 to 20 minutes, stirring and tossing the cauliflower ever 5 to 10 minutes. This will depend on your oven - you just don’t want the sauce to burn in the corners, but you want to give it enough time to thicken up between tossing.

When the cauliflower is roasted and sauce, remove the pan from the oven. Cover it with the green onions and peanuts. Serve immediately as a side or on top of jasmine rice.

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