Description
A spicy and savory dish made with cauliflower, peanuts, and a flavorful sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1/2 cup roasted peanuts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2–3 tablespoons chili paste
- 2 green onions, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix cauliflower florets with sesame oil, garlic, and ginger.
- Spread the cauliflower on a baking sheet and roast for 25 minutes.
- In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and chili paste.
- Pour the sauce over the roasted cauliflower and toss to coat.
- Add peanuts and green onions, then mix well.
- Serve hot as a main dish or side.
Notes
- Adjust chili paste according to your spice preference.
- Serve with steamed rice for a complete meal.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: kung pao cauliflower, vegan kung pao, spicy cauliflower dish