Go Back Email Link
–+ servings
spicy-chinese-cauliflower
Print Recipe
5 from 1 vote

Spicy Chinese Cauliflower

This Spicy Chinese Cauliflower is a tasty, healthy  side or vegetarian main.... better than take out!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 4 servings
Calories: 228kcal
Author: Carolyn Hetke

Ingredients

Cauliflower and Breading

  • 5 Tbsps water
  • 5 Tbsps corn starch
  • 6 Tbsps bread crumbs (use GF bread crumbs to keep gluten free)
  • ½ teaspoon cayenne
  • 2 tsps soy sauce (use GF to keep gluten free)
  • ¼ teaspoon salt
  • 1 tablespoon sesame oil
  • 1 large head of cauliflower cut into florets

Sauce

  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes (or chinese red chiles, adjust heat to taste)
  • ½ teaspoon coarse ground black pepper
  • 4 cloves garlic minced
  • 1" chunk fresh ginger peeled and grated
  • 1 teaspoon corn starch
  • 2 ½ teaspoon soy sauce (use GF to keep Gluten free)
  • 2 Tbsps rice vinegar
  • 1 teaspoon Mirin (optional)
  • 1 tablespoon sugar
  • ⅓ cup water
  • 2 tablespoon sesame seeds toasted (optional)
  • green onions for garnish (optional)
  • ⅓ cup peanuts or cashews chopped (optional)

Instructions

Cauliflower

  • Preheat oven to 450 degrees. Line a sheet pan with parchment paper.
  • Wash and cut up cauliflower.
  • Slowly mix the water into the cornstarch to make a paste. Add the bread crumbs cayenne, soy sauces sesame oil to make a batter.
  • Toss the cauliflower florets in the batter to coat. Transfer florets to the sheet pan.
  • Bake 30 minutes until tender. Check them with a fork. Try not to overcook so they don't get mushy.

Sauce

  • In a sauce pan heat the sesame oil over medium heat. Add the peppers and cook 1-2 minutes. Add nuts if using. Add the garlic and ginger and cook another 4-5 minutes. Make sure the garlic does not burn.
  • In a separate bowl, add the soy sauce to the corn starch to make a paste. Add the rice vinegar and mirin (if using), sugar and water. Stir till well mixed.
  • Add to the sauce pan and bring sauce to a boil. Stir until the sauce thickens, about 4 minutes.
  • To serve, drizzle sauce over cauliflower and add garnishes.

Notes

Variation:  If using as a main dish, double the sauce and serve cauliflower and sauce over a bed of rice.
Nutritional value is based on sesame seed garnish. Does not include peanut or cashew garnish.
[nutrition-label]

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 554mg | Potassium: 476mg | Fiber: 5g | Sugar: 9g