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Cauliflower with Salty-Sweet Chili Crisp Sauce
Sweet, salty and tangy with a chili kick, this kung pao-inspired cauliflower makes a great starter, side dish or rice-bowl topper. Utilizing our easy oven-frying method, we coat the cauliflower in a mixture of oil and cornstarch before roasting in a hot oven; this yields florets that are golden-crisp on the outside, yet tender within. A sauce of spicy chili crisp, punchy rice vinegar and umami-rich soy sauce, all rounded out by brown sugar, contributes a vibrant reddish hue and bright, layered flavor.
4
Servings
40 minutes
15 minutes active
Ingredients
-
½
cup cornstarch
-
Kosher salt and ground black pepper
Directions
-
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the cornstarch and ¾ teaspoon each salt and pepper.
Pardon the interruption
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January 31, 2024
Exceptional! Right up there with Gobi Manchurian
We live Gobi Manchurian and 65 but it has lots of ingredients and this recipe is a great, simple alternative.
January 30, 2024
Delicious
Definitely keeping this recipe on file. Wife has to be careful with sodium. Substituted sambal olek for the chili crisp.
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