Elevate your cauliflower with sweet and tangy Asian flavors! Whether as a holiday side dish, for game day, or to simply try cauliflower in a new way, you’re sure to love it with kung pao flavor!
2 tablespoons rice wine
2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon toasted sesame oil
1 medium head of cauliflower
2 tablespoons olive oil, divided
3 scallions, dark-green and white parts separated, thinly sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
¼ cup unsalted, peanuts or cashews
- 1 tsp. crushed red pepper flakes
- 1/2 tsp. black pepper
- Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
- Stir hoisin sauce, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set aside.
- Remove leaves and cut cauliflower into medium florets. Heat 1 Tbsp. vegetable oil in a wok or large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes.*
- Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat.
- Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender about 8–10 minutes. Add scallion whites, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes.
- Transfer to a bowl and enjoy!
* It can feel like this is taking a while but the cauliflower needs a lot of time to soften! It’s not as good if it’s still a little too hard.