This vegan kung pao cauliflower is crispy, healthy, easy to make, and your new guilty pleasure. Serve this recipe alone as an appetizer, or over a bed of rice with roasted peanuts to make an easy weeknight meal.
0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
1 Toss the cauliflower in olive oil and cornstarch and spread evenly across the prepared baking sheet. Transfer to the preheated oven and bake for 25-30 minutes, flipping half way through.
2 In a bowl, whisk together tamari or coconut aminos, hoisin sauce, maple syrup, rice vinegar, sesame oil, sriracha, pepper, water, and cornstarch.
3 Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil and sauté the garlic and ginger for 1 minute until fragrant. Add the sauce from step 3 and bring to a boil. Once boiling, reduce to a simmer, stirring frequently for about 5 minutes, or until the sauce has thickened. Remove from heat.
4 Add the cauliflower to the sauce and stir until evenly coated.
5 Serve as is or over rice, topping with peanuts, scallions, and sesame seeds. Enjoy!
