· By Ali Schlichter
Crispy Kung WOW Cauliflower
Ingredients:
- 4 cups cauliflower florets
- 2 tablespoons canola oil
- 1 tablespoon corn starch
- 2 tablespoon Kung WOW sauce
- 4 to 6 seeded and stemmed dried red chilies
- Garnish: fresh greens, toasted sesame seeds
For the sauce
- 3 tablespoons Kung WOW
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon grated ginger
- 4 cloves garlic, grated
- 1 teaspoon corn starch
Instructions
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Preheat the oven to 425 degrees Fahrenheit.
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Place the cauliflower in a large mixing bowl.
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Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat.
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Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.
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When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.
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Heat a large skillet or wok over low heat.
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Add the chili peppers and toast for 1 to 2 minutes or until fragrant.
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Pour in the sauce and bring to a boil over medium heat.
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Add the baked cauliflower and toss well until coated.
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Turn off the heat and transfer the cauliflower to a serving dish.
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Garnish as desired.