Kung Pao Cauliflower
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.
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Kung Pao Cauliflower
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.
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| Servings |
| 6 |
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Ingredients
- 2cups fresh cauliflower floretsabout 1” pieces
- 1 1/2Tbsp vegetable oildivided
- 3/4cup fresh red pepperseeded and chopped
- 1/2cup fresh green onion (scallion)trimmed, cut into 2” pieces
- 1/4cup dry roasted and salted peanutssubstitute another nut or seed or omit if allergies
- 1/2cup prepared chili garlic sauce
- 2Tbsp fresh jalapeñowashed and thinly sliced (or to taste)
- 3cups jasmine ricecooked, kept hot for service
Instructions
- Preheat oven to 375 degrees F.
- Combine cauliflower with 1/2 Tbsp oil. Toss to coat.
- On parchment-lined sheet pan, place cauliflower in single layer. Bake until fork-tender, 10-12 minutes.
- In saute pan or wok over high heat, heat 1 Tbsp oil. Add red pepper, scallion and peanuts (if using). Stir-fry until vegetables are tender-crisp, 2-3 minutes.
- Add chili sauce, roasted cauliflower and jalapeño. Toss to coat. Stir-fry until heated through, 2 to 3 minutes.
- Serve over hot rice.