Ingredients30 m servings 158
- 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.
- Cook's Note:
- You can get 6 cups cauliflower florets from one 3-pound head.
Per Serving: 158 calories; 9.1 18 6.2 < 1 688 Full nutrition
ReviewsRead all reviews 4
A great recipe. I made it for today’s vege crowd. The aroma is intoxicating.
I added some broccoli and swapped corn starch for xanthum gum. Turned out pretty well.
I mix it up a bit with the sauce, I didn’t have dry Sherri, used some Bangkok peanut sauce. I also added celery and used unsalted cashews instead of peanuts.