Cauliflower turns golden brown and tender as it soaks up a rich, sweet sauce in this classic Chinese take-out favorite. Add as much spice as you’d like (or none at all).
0 Place cauliflower florets in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave for 1 minute. (This will get the florets started cooking, but they should still hold their shape.)
1 Whisk together rice vinegar, 1 Tbsp soy sauce, cornstarch, and salt. Pour over cauliflower florets and toss to coat. Set aside.
2 Make sauce by whisking together ginger, garlic, water, 2 Tbsp soy sauce, hoisin sauce, honey, toasted sesame oil, and red pepper flakes.
3 Heat peanut oil in a wok or skillet over medium heat. Add peanuts and fry in oil until they start to turn golden, Use a slotted spoon to transfer peanuts to a paper-towel lined plate. (Leave the wok with oil over heat.)
4 Use a spoon to toss cauliflower florets in cornstarch mixture once more to fully coat them.
5 Use a slotted spoon to transfer cauliflower to the hot oil. (Note: Test this with one small cauliflower floret. If the oil pops / spits, turn the heat down a bit and wait a minute to add the remaining cauliflower.)
6 Gently fry the cauliflower, stirring occasionally, until golden brown, about 5 minutes.
7 Drain off oil, leaving cauliflower in the wok.
8 Pour sauce over cauliflower. Simmer until sauce thickens, about 2 minutes.
9 Stir in peanuts and green onions.
10 Serve over rice.
