Spicy Kung Pao Cauliflower Flavorful and Simple Recipe

Ingredients

• 1 medium cauliflower, cut into florets
• 3 tablespoons vegetable oil
• 0.5 cup roasted unsalted peanuts
• 1 bell pepper diced (red or green)
• 3 green onions sliced (whites and greens separated)
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to spice preference)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• to taste salt and pepper
• optional sesame seeds for garnish

Instructions

1. In a large bowl, toss the cauliflower florets with a drizzle of vegetable oil and a pinch of salt and pepper. Ensure they are well coated.
2. Preheat your oven to 425°F (220°C). Spread the cauliflower on a baking sheet and roast for about 20 minutes or until golden brown and tender.
3. In a small bowl, mix together the soy sauce, chili paste, rice vinegar, hoisin sauce, and sesame oil. Adjust the chili paste based on your heat preference.
4. In a large wok or skillet, heat the remaining vegetable oil over medium-high heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until fragrant.
5. Add the roasted cauliflower and diced bell pepper to the wok. Pour in the sauce mixture and toss everything together until well coated, cooking for an additional 3-4 minutes.
6. Stir in the roasted peanuts and cook for another minute, allowing the flavors to meld.
7. Remove from heat and garnish with the green parts of the green onions and optional sesame seeds.