Kung Pao Cauliflower Tasty Vegan Delight

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup bell peppers, diced (red, green, or yellow)
• 1 cup snap peas, trimmed
• 0.5 cup roasted peanuts
• 3 tablespoons soy sauce (or tamari)
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 teaspoon red chili flakes (adjust for spice preference)
• 2 green onions sliced (for garnish)
• 0 to taste salt and pepper
• 0 for serving cooked rice or quinoa

Instructions

1. In a large bowl, toss the cauliflower florets with 1 tablespoon of sesame oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown and tender, flipping halfway through.
2. While the cauliflower is roasting, prepare the sauce. In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and red chili flakes. Set aside.
3. In a large skillet or wok, heat the remaining tablespoon of sesame oil over medium-high heat. Add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
4. Add the diced bell peppers and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender but still vibrant.
5. Once the cauliflower is done roasting, add it to the skillet along with the sauce. Toss everything together to ensure the cauliflower and vegetables are well coated.
6. Stir in the roasted peanuts and cook for another 2 minutes to allow the flavors to meld together.
7. Remove from heat and garnish with sliced green onions before serving.