Recipe by Half Baked Harvest

Serves 4

Kung Pao Cauliflower

This delicious and easy side dish can easily become a vegetarian main when served over rice.

1 head cauliflower, trimmed and cut into small florets
2 T cornstarch, divided
2 T full-fat coconut milk
1⁄3 c + 2 T soy sauce, divided
3 T hoisin sauce
2 T maple syrup or honey
2 T rice vinegar
2 t toasted sesame oil
1⁄2 t red pepper flakes
1 T avocado oil
2 cloves garlic, grated
1 inch knob fresh ginger, grated
4 green onions, sliced
Kosher salt and black pepper
1⁄4 c salted peanuts chopped
2 T chopped cilantro

Preheat the broiler. Line a sheet pan with aluminum foil.

In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons of soy sauce and continue to toss. Place cauliflower on a sheet pan in an even layer and broil for 3-5 minutes in the preheated oven. Lower oven temperature to 425 and roast 5 more minutes until tender. Remove from the oven and set aside.

Make the sauce by combining remaining 1⁄3 cup soy sauce, hoisin sauce, maple syrup, vinegar, sesame oil, red pepper flakes, and a pinch of black pepper. Add 1⁄4 cup of water and the remaining 1 tablespoon of cornstarch. Whisk to combine.

Heat avocado oil in a large skillet or wok over medium heat. Add the garlic, ginger, and green onions and cook for 5-6 minutes until softened. Stir in the soy sauce mixture and bring to a boil. Then reduce heat to low and add the cauliflower. Cook, stirring, until the sauce has thickened and the cauliflower florets are coated with the sauce. Remove from the heat and stir in the peanuts.

Serve over rice and garnish with chopped cilantro.