Asian-inspired Sweet Chili Cauliflower (Edit recipe)

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Cauliflower is one of my favorite vegetables to make when I want a meatless meal. Its versatile and easy to cook with. This dish is full of Asian Inspired flavors and definitely has a kick that’s not too overpowering and wont take away from the other flavors. Although I added some non vegan friendly ingredients to this meal, it can be completely vegan friendly!

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1 head Cauliflower, cut into pieces
Eggs
Coconut Cream
Cornstarch
Thai Chili Paste
Ginger Root, grated
Garlic, chopped
Honey
Granulated White Sugar
Hoisin Sauce
Fish Sauce
Soy Sauce, or coconut aminos
Sesame Oil
Chinese Five Spice
Spicy Chili Crisp
Red Pepper Flakes
Salt and Pepper
Water
Sugarsnap Pea, or your choice of veggie
Jasmine Rice
fresh Basil
Green Onion (Scallion)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 and line a baking sheet with parchment paper.
In a small bowl mix the eggs with cooconut cream and some salt. in a large bowl, toss the cauliflower with enough cornstarch to coat all the florets. add the coconut/egg mixture. spread the florets in an even layer. Transfer to the oven and cook for about 15 min or until tender.
While the Cauliflower is roasting, make the sauce.In a large bowl, combine the soy sauce,hoisin sauce,fish sauce, honey, sugar,chili crisp, Thai chili paste,crushed red pepper, S&P, 5 spice powder and sugar. in a separate small bowl mix 1/4 cup water and 1 1/4 tbsp of the cornstarch. Add cornstarch mixture to the sauce and mix until well combined.
Heat the sesame oil in a Wok over medium heat. Add the garlic and ginger ad cook until fragrant, Stir in the sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the sugar snap peas and the cauliflower—cook, stirring occasionally, until the sauce slightly thickens, about 5 min. Remove from the heat
Serve the cauliflower over bowls of rice. Top with green onions and basil. Enjoy!

Notes

If you want to make this completely vegan, just toss the cauliflower with cornstarch and the coconut cream before roasting them. omit the egg, honey and the fish sauce and add more sugar, soy sauce and hoisin sauce. Taste test the sauce before adding it to the wok.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.