Kung Pao Roasted Cauliflower and Brussels Sprouts

I have a dream where one day everyone will get on board with cauliflower.

Cauliflower gets a bad rap; even more so now that it’s the “trendy” food to eat. People knock on the broccoli impostor constantly on my social media feeds.But have you ever tried cauliflower?

Like, really tried it?

It just needs to be cooked with a tender hand. If you’re going to boil the stuff or eat the frozen variety, you’re not going to be impressed. The best way to cook cauliflower?Roast it.

You’ll never see the vegetable the same way after you do that.Roasting cauliflower breaks it down into this crispy-tender, slightly charred amazing vegetable for your tastebuds. If you season it just right you won’t be able to stop eating it. Trust me.

This roasted cauliflower recipe calls for a light seasoning on the veggies before roasting them. It’s the sauce you drizzle on afterward that really makes this recipe great. The “kung pao” style means there’s loads of soy sauce, red pepper flakes (I can’t find birds-eye chiles in this town!), and crushed peanuts.This is the first time I’ve ever served roasted cauliflower along with Brussels sprouts and I have to say, it’s an addicting combination. Two of the world’s most hated vegetables, roasted to perfection and tossed in a spicy sauce? That’s my kind of recipe.

Enjoy!

Kung Pao Roasted Cauliflower & Brussels Sprouts

• Servings: 4-6
• Time: 35 mins
• Difficulty: Easy
• Print

Roasted Brussels sprouts and cauliflower in a spicy sauce with peanuts.

Ingredients

• 1 lb. Brussels sprouts, ends trimmed and cut in half
• 1 head cauliflower, cut into florets
• 2 TBS. olive oil
• salt & pepper
• 3 TBS. soy sauce
• 2 TBS. rice vinegar
• 1 TBS. toasted sesame oil
• 1 TBS. sambal oelek or Sriracha
• 2 cloves garlic, minced
• Chopped peanuts and red pepper flakes, for topping

Directions

1. Preheat oven to 400 degrees. Toss Brussels sprouts and cauliflower in olive oil, salt and pepper. Lay out on a large, rimmed baking sheet (you might have to use two baking sheets). Roast for 25-30 minutes or until slightly charred. Remove from oven and let cool for 5 minutes. Place veggies in a large bowl.
2. Meanwhile, make the sauce: whisk together soy sauce, vinegar, sesame oil, sambal oelek, and garlic together in a bowl. Pour over Brussels sprouts and cauliflower and toss to coat.
3. Top veggies with chopped peanuts and red pepper flakes and serve.