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.

Course Entrees

Cuisine Coolfood, Plant Forward, Vegetarian

Keyword vegetarian

Servings

Calories 270kcal

Ingredients

2 cups fresh cauliflower florets about 1” pieces
1 1/2 Tbsp vegetable oil divided
3/4 cup fresh red pepper seeded and chopped
1/2 cup fresh green onion (scallion) trimmed, cut into 2” pieces
1/4 cup dry roasted and salted peanuts substitute another nut or seed or omit if allergies
1/2 cup prepared chili garlic sauce
2 Tbsp fresh jalapeño washed and thinly sliced (or to taste)
3 cups jasmine rice cooked, 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.

Notes

This Coolfood recipe is low carbon certified. Learn more!

Nutrition