Spicy Hunan Cauliflower
Cauliflower florets are roasted until tender and tossed in spicy sauce with chunks of bell peppers to create this healthy and flavorful Hunan cauliflower.
Servings: 4
Calories: 235kcal
Ingredients
- 1 medium cauliflower crown, broken into florets
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
For the Sauce:
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 4-6 dried chile peppers, cut into thirds (remove the seeds for a milder sauce)
- 1 cup water
- 3 tablespoons soy sauce or tamari
- 2 tablespoons dry sherry or Chinese cooking wine
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 1 star anise
- 1 bell pepper, any color (I used half of a red and half of a green)
- 3 tablespoons chilled water
- 2 teaspoons cornstarch
For Serving
- 3 scallions, chopped
- Toasted sesame seeds
- Red pepper flakes, for extra heat (optional)
- Cooked rice
Instructions
- Preheat the oven to 425°. Place the cauliflower into a large bag with the oil and cornstarch. Toss to coat. Arrange the cauliflower florets in an even layer in a roasting pan or oven-safe skillet. Bake for about 30 minutes, until cauliflower is tender and lightly browned, flipping once about halfway through.
- While the cauliflower bakes, make the sauce. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the garlic, ginger, and dried chile peppers. Sauté until very fragrant and the chile peppers darken, about 1 minute. Add the water, soy sauce, sherry, vinegar, maple syrup, sesame oil, black pepper, and star anise. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes, until the sauce has reduced by about a third, stirring occasionally. Stir in the bell pepper and allow to simmer about 5 minutes more, until the pepper is tender.
- In a small bowl, stir together the cornstarch and water, then add it to the sauce. Allow the sauce to continue simmering for a minute or two, just until it thickens up.
- Once the cauliflower is finished baking, remove it from the oven and pour the sauce over top. Toss to coat. Sprinkle with scallions and sesame seeds.
- Divide onto plates and serve with rice.
Notes
Nutrition information does not include rice.
Nutrition
Calories: 235kcal | Carbohydrates: 21.9g | Protein: 4.5g | Fat: 12g | Saturated Fat: 1g | Sodium: 726mg | Potassium: 587mg | Fiber: 4.8g | Sugar: 8.4g | Calcium: 50mg | Iron: 1.6mg