This 21 Day Fix Kung Pao Cauliflower is one of my favorite new recipes! It works as an appetizer, side dish, or mixed with your favorite protein for lunch or dinner.
- 1 large head of cauliflower (it should yield 4 cups of florets)
- 4 tsp olive oil
- 3 tablespoons coconut aminos
- 3 tablespoons honey or maple syrup
- 1.5 tablespoon rice vinegar
- 2.5 teaspoons toasted sesame oil
- ½ to 2 teaspoons chili garlic paste or sub sriracha, to taste (I used 1/2 tsp and then added more at the end)
- 2 cloves garlic, pressed or minced
- 2 tsp of grated or minced ginger
- scallions (optional garnish)
- Preheat oven to 425.
- To prepare the cauliflower, use a sharp knife to slice off the base, then quarter it into four even wedges. Slice off the inner core areas, leaving the rest intact. Then slice into florets. Place pieces on a baking sheet lined with parchment paper and drizzle with olive oil.
- Place cauliflower in the oven for about 25-30 minutes or until it’s tender and golden on the edges, stirring at the halfway mark.
- While the cauliflower is cooking, prepare your sauce by mixing the coconut aminos, honey/syrup, rice vinegar, sesame oil, chili garlic sauce, garlic, and ginger together in a small saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes or until desired thickness.
- After the cauliflower is finished roasting, drizzle Kung Pau sauce over and mix well.
- Serve as an appetizer, side dish, or over your favorite protein for lunch or dinner.
This is based off of 4 servings – so measure your cauliflower florets to be sure!
21 Day Fix: 1 GREEN, 1 tsp per serving
WW Purple: 6 points per serving
WW Blue: 6 points per serving
WW Green: 6 points per serving
- Serving Size: 1 cup of cauliflower
Keywords: cauliflower, side dish, appetizer, asian, gluten-free