I was never a cauliflower lover or a kale lover, and now I love both of these vegetables. Remember when Kale was used in buffets for decor? Now it is one of the most popular veggies out there. I saw this recipe the Kung Pao Cauliflower posted on Instagram, and it looked so amazing, I decided to give it a try. It is from a recipe from a website called Half Baked

  •  prep time 15 minutes 
  • cook time 15 minutes
  •  total time 30 minutes 
  • servings  
  • calories 182 kcal



  1. 1. Preheat the broiler to high.
  2. Line a baking sheet with parchment.
  3. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet.
  4. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.
  5. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
  6. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
  7. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green onions. Enjoy!

It was absolutely delicious, not a morsel left, my family loved it!