A little spicy, a little sweet, this vegan sheet pan dish stars cauliflower steaks dressed up in a kung pao-like sauce. Cilantro and green onions add a fresh punch and peanuts add crunch and protein. Serve with brown rice or over whole-wheat noodles.
Active time: 10 minutes Total time: 35 minutes
Sheet Pan Kung Pao Cauliflower Steaks
Ingredients
- 1 medium (2 pounds/907g) head 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 reduced-sodium soy sauce
- 2 medium garlic cloves, sliced
- 1 teaspoon dark sesame oil
- 1 teaspoon Sriracha or other hot chili paste
- 1/4 cup (30g) roasted peanuts, roughly chopped
- 2 green onions, thinly sliced
- 1/4 cup (2g) cilantro, chopped
Directions
Preheat the oven to 425°F (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 the salt and pepper. Roast until a tip of a knife enters the core easily and the cauliflower browns on the bottom, 20 minutes.
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 center of the baking sheet. Spoon the soy sauce mixture over the vegetables and sprinkle the peanuts over everything.
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: 6 ounces/170g
Nutrition (per serving): Calories: 179; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 475mg; Carbohydrate: 22g; Dietary Fiber: 6g; Sugar: 11g; Protein: 8g
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