Chili Garlic Cauliflower
By Juice
Ingredients
- Sauce:
- 10 tblsp. canola oil, divided
- 1 tblsp. soy sauce
- 1 tblsp. cooking sherry or marsala wine
- 2 large egg whites
- 2 heads cauliflower, cut into florets (2 1/2 -3 lbs.)
- 1 c. cornstarch
- nonstick cooking spray
- 6 dried chilies or 1/4 tsp. red pepper flakes
- 3 cloves garlic, minced
- sesame seeds
- 1/2 c. water
- 1/4 c. tomato paste
- 1/4 c. soy sauce
- 2 tblsp. rice vinegar
- 2 tsp. hoisin sauce
- 2 tsp. chili garlic sauce
- 2 tsp. sesame oil
- 2 tblsp. brown sugar
- 2 tsp. cornstarch
Details
Preparation
Step 1
Preheat oven to 425.
1. Cover 2 large baking sheets with foil.
2. Pour 4 tblsp. canola oil into each pan.
3. Place pans in oven while it preheats.
4. In a very large bowl whisk the soy sauce, sherry & egg whites until foamy.
5. Add the cauliflower & toss very well with sauce.
6. In another large bowl add the cornstarch.
7. Pass the cauliflower back & forth between the 2 bowls to coat the florets very well.
8. Remove the hot pans from the oven & place the cauliflower onto the pans. Spray the tops with nonstick spray.
9. Roast uncovered for 30-35 minutes until crisp & lighly golden.
10. While the cauliflower is roasting, in a bowl whisk together the water, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, brown sugar & cornstarch.
11. Heat remaining 2 tblsp. oil in a very large frying pan.
12. Add the chilies or red pepper flakes, & the garlic. Saute for 20 seconds.
13. Add the sauce to the pan & allow it to simmer & thicken.
14. Add in the cauliflower & toss to coat.
15. Transfer to a serving dish add garnish with sesame seeds.
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