How To Make Mongolian Cauliflower Recipe
A vegan twist on Mongolian beef that replaces the meat with cauliflower – sweet, spicy, and savory all in one.
Serves:
Ingredients
- 1 head of cauliflower, cut into small florets
- 1/4 cup of cornstarch
- 1/4 cup of vegetable oil
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1/4 cup of soy sauce
- 1/4 cup of hoisin sauce
- 2 tbsp of rice vinegar
- 1 tbsp of brown sugar
- 1/2 tsp of red pepper flakes
- 1/4 cup of water
- 2 green onions, sliced (optional)
Instructions
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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In a bowl, toss the cauliflower florets and cornstarch until evenly coated.
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Place the coated cauliflower on the baking sheet. Drizzle with 2 tbsp of vegetable oil and bake for 25 minutes or until golden brown.
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In a skillet, heat the remaining 2 tbsp of vegetable oil over medium heat. Add the sliced red onion and minced garlic. Sauté for 2-3 minutes.
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Add the soy sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes, and water. Stir well.
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Add the roasted cauliflower florets to the skillet and toss to coat with the sauce.
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Cook for an additional 5 minutes until sauce thickens and cauliflower is fully coated.
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Serve hot and garnish with sliced green onions (optional).
Nutrition
- Calories : 228kcal
- Total Fat : 12g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1403mg
- Total Carbohydrates : 28g
- Dietary Fiber : 3g
- Sugar : 12g
- Protein : 4g
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