Kung Pao Cauliflower

Crispy cauliflower florets stir-fried with bell peppers, peanuts, and a bold, savory Kung Pao sauce. This spicy and flavorful dish is a perfect plant-based alternative to the classic Chinese takeout favorite!

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## 🛒 Ingredients

* 1 medium head of cauliflower, cut into florets * 1 red bell pepper, chopped * 1 green bell pepper, chopped * 1 cup roasted peanuts * 3 green onions, chopped * 3 cloves garlic, minced * 2 tbsp vegetable oil

### Kung Pao Sauce

* 3 tbsp soy sauce * 1 tbsp hoisin sauce * 1 tbsp rice vinegar * 1 tbsp chili garlic sauce * 1 tsp sesame oil * 1 tsp cornstarch * 2 tbsp water

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## 👩‍🍳 Instructions

### 1. Prepare the Cauliflower

* Toss cauliflower florets with 1 tbsp oil, salt, and pepper. * Roast at 425°F (220°C) for 20 minutes until lightly golden.

### 2. Make the Sauce

* Whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, sesame oil, cornstarch, and water. * Set aside.

### 3. Cook the Vegetables

* Heat remaining oil in a large skillet or wok over medium-high heat. * Stir-fry bell peppers for 3–4 minutes until tender-crisp. * Add garlic and cook for 30 seconds.

### 4. Combine Everything

* Add roasted cauliflower to the skillet. * Pour in the sauce and stir to coat evenly. * Cook for 2–3 minutes until sauce thickens.

### 5. Finish

* Stir in peanuts and green onions. * Serve hot over steamed rice or noodles.

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⏱️ **Prep Time:** 15 minutes 🍳 **Cook Time:** 20 minutes 🍽️ **Servings:** 4

A crunchy, spicy, and satisfying Kung Pao Cauliflower dish that’s perfect for weeknight dinners or anytime you crave bold, flavorful Chinese-inspired food! 😋