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Two things we find completely irresistible? Cauliflower…and Chinese takeout. While we can’t always in indulge the latter, we can satisfying our cravings with this easy recipe for kung pao cauliflower from Molly Krebs’s new cookbook, Eat More Plants. And when we say easy, we mean 15-minutes-from-start-to-finish easy.
“I think cauliflower often gets a bad rap for being bland,” Krebs writes. “This version is anything but. It is insanely flavorful, has tons of texture and surprises with a little bit of spice. The glaze is sweet and almost sticky—like the delicious sauces at Chinese restaurants, but a little healthier. This one is sweetened with agave nectar instead of sugar, and it gets most of its flavor from garlic, ginger and one of my favorite ingredients to cook with: hoisin sauce.”
Our mouths are watering already.
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019.
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