Kung Pao Cauliflower

This quick recipe for kung pao cauliflower is a healthier twist on take-out, stir-fried with a tasty sauce of soy sauce and chili paste, then tossed with peanuts.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 158 Calories

Ingredients

• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons dry sherry
• 2 tablespoons chicken broth
• 4 tablespoons reduced-sodium soy sauce
• 2 tablespoons sambal oelek chili paste
• 6 cups cauliflower florets
• ¼ cup unsalted roasted peanuts
• 2 green onion tops, chopped

Recipe Instructions

Step 1

Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.

Step 2

Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.

Step 3

Transfer to a serving dish and garnish with green onion tops.