Kung Pao Cauliflower

Name: Kung Pao Cauliflower
Total time: 30
Yield: 4
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

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 30 Mins.

Ingredients

4 servings

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4 tablespoons reduced-sodium soy sauce
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2 tablespoons chicken broth
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2 tablespoons rice vinegar
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2 tablespoons sambal oelek chili paste
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2 teaspoons dry sherry
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2 teaspoons cornstarch

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1 tablespoon olive oil
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6 cups cauliflower florets
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¼ cup unsalted roasted peanuts
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1 clove garlic, minced
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2 green onion tops, chopped

Instructions

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.