Kung pao cauliflower
300 cals, 10p, 12c, 21f (per meal)
4 tbsp (37g)
2 tsp (10mL)
1/4 tsp (1g)
1 tbsp (15g)
1 tbsp (15g)
2 tbsp (30mL)
2 inch (2.5cm) cube (10g)
1 tbsp (15mL)
2 clove(s) (6g)
1 head small (4" dia.) (265g)
1
Preheat the oven to 400°F (200°C).
2
Toss cauliflower florets with cooking oil, salt, and pepper on a baking sheet. Roast for 18-22 minutes, or until golden brown.
3
Heat the sesame oil in a large skillet over medium heat. Add garlic, ginger, and peanuts, and stir-fry for 1-2 minutes.
4
Stir in soy sauce, sriracha, apple cider vinegar, and Chinese five spice. Simmer for 3-4 minutes, or until the sauce reduces slightly.
5
Add the roasted cauliflower to the skillet and toss to coat. Serve.