Kung Pao Cauliflower The Best Recipes

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Kung Pao Cauliflower

"Move over, take-out, there's a new kid in town!"

Ingredients :

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
• 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.
• Transfer to a serving dish and garnish with green onion tops.

Notes :

• You can get 6 cups cauliflower florets from one 3-pound head.

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