- Preheat the broiler to high. Line a baking sheet with parchment.
- In a large bowl, coat the cauliflower with 1 tablespoon cornstarch. Add the coconut milk and Kikkoman Soy Sauce, tossing to coat all the florets evenly.
- Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
- Reduce the oven temp to 425 and bake another 5 minutes until just tender
- In a medium-sized bowl, combine the Dynasty Kung Pao Sauce, crushed red pepper flakes, and a pinch of pepper. 🥡 Add 1/4 cup water and the remaining 1 tbsp cornstarch, whisking until combined and smooth.
- Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook for 5 minutes, until fragrant.
- Stir in the Kung Pao mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low.
- Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
- Serve the cauliflower and sauce over bowls of Nishiki White Rice. Top with additional peanuts and green onions. Enjoy!
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