Ingredients
The following ingredients have 4 Servings
- 1 large head cauliflower, cut into florets
- 2 tablespoons cornstarch
- 2 tablespoons canned full fat coconut milk
- 1/3 cup + 2 tablespoons low sodium soy sauce or Braggs Liquid Aminos
- 3 tablespoons hoisin sauce
- 2 tablespoons real maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame or peanut oil
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 4 green onions, chopped, plus more for serving
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1 pinch black pepper
- 1/4 cup salted peanuts, chopped, plus more for serving
- steamed white or brown rice, for serving
Instruction
- 1. Preheat the broiler to high. Line a baking sheet with parchment.2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender. 3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth. 4. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts. 5. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green onions. Enjoy!
