Kung Pao Cauliflower
Ingredients:
- 2 tbsp Cooking Sherry
- 2 tsp Cornstarch
- 1.5 tbsp Coconut Aminos Or Tamari
- 1 tbsp Sherry Vinegar
- 2 tsp Hoisin Sauce
- 2 tsp Coconut Sugar
- 1 tsp Toasted Sesame Oil
- 1 head Cauliflower
- 1 tbsp Coconut Oil
- 2 Thai Chili Peppers sliced and deseeded
- 3 bunches Green Onions thinly sliced, green and white parts separated
- 1 Serrano Peppers sliced
- 1 tbsp Fresh Ginger minced
- 3 cloves Garlic sliced
- .25 c Peanuts unsalted and roasted
Instructions:
- Stir wine, cornstarch, and 1 Tbsp coconut aminos/tamari in a medium bowl; set marinade aside.
- Stir vinegar, hoisin sauce, coconut sugar, sesame oil, and remaining 2 tsp coconut aminos/tamari in a small bowl; set sauce aside.
- Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp coconut oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat.
- Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, peppers, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Season with salt.
- Transfer to a platter and top with scallion greens. Serve with rice.
Nutrition
Calories: 170kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 463mg | Potassium: 571mg | Fiber: 4g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 77.7mg | Calcium: 58mg | Iron: 1.4mg
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