Description
A flavorful twist on the classic Chinese dish featuring crispy cauliflower florets in a tangy and spicy sauce.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili paste or Sriracha
- 1 tablespoon honey or maple syrup
- 1/4 cup water
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup roasted unsalted peanuts
- 6 to 8 dried red chilies
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the cauliflower florets with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, salt, and pepper. Spread on the baking sheet.
- Roast for 20-25 minutes until golden brown and crispy.
- In a separate bowl, whisk together the remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and water.
- Heat vegetable oil in a skillet over medium heat. Add garlic, ginger, and dried red chilies; sauté until fragrant. Pour in the sauce and cook until slightly thickened.
- Add the roasted cauliflower, peanuts, and sliced green onions to the skillet. Toss to combine and serve hot.
Notes
For added texture, garnish with extra green onions or sesame seeds when serving. Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg