Kung Pao Cauliflower Steaks Recipe

MyFitnessPal has shared some of the best vegan recipes for vegans and carnivores to try for World Vegan Day on 1 November. Ideal for cooking sheet pan style.

Kung Pao Cauliflower Steaks Recipe

Active time: 10 minutes
Total time: 35 minutes

Ingredients

• 1 medium (907g) head of cauliflower
• 1 medium red bell pepper, cut into 1/2-inch (1.27cm) thick slices
• 1 tablespoon safflower oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon honey
• 1 tablespoon malt vinegar or apple cider vinegar
• 1 tablespoon ginger root peeled and finely chopped
• 1 tablespoon soy sauce
• 2 medium garlic cloves, sliced
• 1 teaspoon dark sesame oil
• 1 teaspoon Sriracha or other hot chilli paste
• 1/4 cup (30g) roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• 1/4 cup (2g) cilantro, chopped

Methods

1. Preheat the oven to 220°C. Coat a rimmed baking sheet with cooking spray. Trim the stem
   flush with the bottom of the cauliflower and discard the leaves/stem. With the stem side down,
   cut the cauliflower into 1/2 inch-thick (1.5cm) slices, you should be able to get 3 steaks, leave
   the remaining florets in large pieces. Arrange the cauliflower and bell peppers on the baking
   sheet. Brush the vegetables all over with the oil and sprinkle with salt and pepper. Roast
   until a tip of a knife enters the core easily and the cauliflower browns on the bottom, 20
   minutes.
2. In a small bowl, combine the honey, vinegar, ginger, soy sauce, garlic, sesame oil and
   Sriracha. Flip the vegetables carefully with a spatula and group them close together in the
   centre of the baking sheet. Spoon the soy sauce mixture over the vegetables and sprinkle the
   peanuts over everything.
3. Return the sheet pan to the oven and bake until fragrant, 5 minutes. Sprinkle the green
   onions and cilantro over everything and serve.

Serves: 4 | Serving Size: 170g