Kung Pao Cauliflower Recipe

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Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Kung Pao Cauliflower Recipe

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

Side Dish

Directions

Step 1

Combine soy sauce chicken broth vinegar chili paste sherry and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.

Step 2

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.

Step 3

Transfer to a serving dish and garnish with green onion tops.

Nutritional Information

Kung Pao Cauliflower Recipe

Servings Per Recipe:4

Calories: 158.1

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 18g 6%

Dietary Fiber: 4.8g 19%

Sugars: 6g

Fat: 9.1g 14%

Saturated Fat: 1.6g 8%

Cholesterol: 0.2mg

Vitamin A Iu: 94.4IU 2%

Niacin Equivalents: 3.8mg 30%

Vitamin B6: 0.4mg 25%

Vitamin C: 71.3mg 119%

Folate: 106.1mcg 27%

Calcium: 47.6mg 5%

Iron: 1.3mg 8%

Magnesium: 45.7mg 16%

Potassium: 568.5mg 16%

Sodium: 688.2mg 28%

Thiamin: 0.1mg 14%

Calories From Fat: 81.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.