They practically melt in your mouth, these delightful traditional scones are so light! The recipe is extremely adaptable. Instead of lavender, use your preferred yogurt flavor with a tablespoon or two of raisins or currants, or another chopped complimentary fruit. If you’re fortunate enough to find it, top with clotted cream, honey, or fruit preserves.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons sambal oelek chili paste
- 2 teaspoons dry sherry
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 6 cups cauliflower florets
- ¼ cup unsalted roasted peanuts
- 1 clove garlic, minced
- 2 green onion tops, chopped
Instructions
- Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
- Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
- Transfer to a serving dish and garnish with green onion tops.
- You can get 6 cups cauliflower florets from one 3-pound head.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 688 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out very well though I made a few changes. I skipped the chicken broth because I made it for vegetarian relatives. I used marsala cooking wine. And I used garlic paste. Even so, it was delicious!
I made this, last night, and it was delicious! I added bok choy and onion, and ate it over rice; very filling. I will, definitely, be making this again.
Kung Pao Cauliflower by Soup Loving Nicole. Will thicken sauce & add more vegetables next time.
5.20.20 … https://www.allrecipes.com/recipe/268493/kung-pao-cauliflower/ … While I had ingredient issues, E, 23, had some first night AND the next! He’s not a vegetable guy & this is CAULI! :O Notes: Definitely reduced soy or less of the fullstrength. ‘Sauce could’ve been thicker. Next time with right ingredients, I’ll add additional vegetables – broccoli, carrots or even water chestnuts. Thanks, SLN! Second time: ‘Think little less vinegar & chili sauce to please some. Lowsodium soy is the way to go. 🙂
A great recipe. I made it for today’s vege crowd. The aroma is intoxicating.
I added some broccoli and swapped corn starch for xanthum gum. Turned out pretty well.
I mix it up a bit with the sauce, I didn’t have dry Sherri, used some Bangkok peanut sauce. I also added celery and used unsalted cashews instead of peanuts.
Just because it looks awesome