Kung Pao Cauliflower Bowl

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Course: Dinner, Main Course

Recipe Type: Plant Centric

Servings: 4 (click to scale)

Ingredients

For the Kung Pao Roasted Cauliflower

4 cups cauliflower florets
1/2 cup thinly sliced red onion
1/2 cup thinly sliced green bell peppers
1 Tbsp oil
1/8 tsp ground black pepper
1 Tbsp sesame oil
2 Tbsp low sodium soy sauce
2 Tbsp hoisin sauce
2 Tbsp unseasoned rice wine vinegar
1 tsp sriracha
2 tsp light brown sugar
2 Tbsp chopped garlic
1 tsp minced ginger
2 Tbsp thinly sliced fresno peppers
2 tsp cornstarch

For the Bowls

2 cups cooked jasmine rice
4 tsp peanuts
4 tsp scallions

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Instructions

For the Kung Pao Roasted Cauliflower:

Preheat oven to 425F degrees. In a mixing bowl toss cauliflower, onion and bell peppers with oil and pepper. Place onto a lined sheet tray(s) in a even layer. Place into the preheated oven for 15 minutes or until golden in color.
In a mixing bowl combine sesame oil, soy sauce, hoisin, rice wine vinegar, sriracha, brown sugar, garlic, ginger, Fresno's and cornstarch. Whisk to combine all ingredients until sugar is dissolved.
Toss roasted cauliflower and veggies with the sauce and place onto a lined sheet tray(s) in an even layer. Put back into the oven for another 5 – 10 minutes or until the sauce is sticky and coating the cauliflower. Remove from the oven.

To Assemble the Bowl

In an entrée bowl, scoop 1/2 cup jasmine rice in the bottom of the bowl.
In the center of the rice, portion 1 cup of kung pao cauliflower mixture.
Garnish with 1 tsp. peanuts and 1 tsp. scallions.

Nutrition

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