Here is the original link https://www.halfbakedharvest.com/kung-pao-cauliflower/
Extra Sticky Kung Pao Cauliflower
Produce
1 large head Cauliflower
2 cloves Garlic
1 inch Ginger, fresh
4 Green onions
1/4 cup Peanuts, salted
Note* I added red pepper strips and onion petals.
Canned Goods
2 tbsp Coconut milk, canned full fat
Condiments
3 tbsp Hoisin sauce
2 tbsp Maple syrup or honey, real
Pasta & Grains
1 White or brown rice
Baking & Spices
1 pinch Black pepper
2 tbsp Cornstarch
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Rice vinegar
1 tbsp Sesame or peanut oil
Other
1/3 cup + 2 tablespoons low sodium soy sauce or Braggs Liquid Aminos
INSTRUCTIONS
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.
3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
4. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
5. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green on
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.
3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
4. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
5. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green on
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