Kung Pao Cauliflower
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INGREDIENTS
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2 tablespoons (30 ml) rice wine vinegar
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2 tablespoons (30 ml) soy sauce
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2 tablespoons (30 ml) agave nectar
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1 tablespoon (15 ml) hoisin sauce
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1 tablespoon (3g) grated fresh ginger
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1 tablespoon (9g) cornstarch
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2 teaspoons (10 ml) sesame oil
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2 teaspoons (10 ml) chili-garlic sauce (such as Huy Fong)
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3 garlic cloves, minced
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Pinch of crushed red-pepper flakes
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2 tablespoons (30 ml) vegetable oil
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1 medium head cauliflower, cut into florets
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Kosher salt and freshly ground black pepper, as needed
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1 tablespoon (10g) sesame seeds
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2 scallions, thinly sliced
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¼ cup (38g) roasted salted peanuts, coarsely chopped
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¼ cup (15g) coarsely chopped fresh cilantro
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