KUNG PAO CAULIFLOWER

Kung Pao Cauliflower image

Move over, take-out, there's a new kid in town!

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Cauliflower

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek chili paste
2 teaspoons dry sherry
2 teaspoons cornstarch
1 tablespoon olive oil
6 cups cauliflower florets
¼ cup unsalted roasted peanuts
1 clove garlic, minced
2 green onion tops, chopped

Steps:

Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
Transfer to a serving dish and garnish with green onion tops.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g