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A little spicy, a little sweet, this vegan sheet pan dish stars cauliflower steaks dressed up in a kung pao-like sauce. Cilantro and green onions add a fresh punch and peanuts add crunch and some protein. Serve with brown rice or over whole-wheat noodles.
Active time: 15 minutes | Total time: 40 minutes
Sheet Pan Kung Pao Cauliflower Steaks
Ingredients
Cooking spray
1 medium head cauliflower, cut into 4 steaks, about 1/2-inch
1 medium red bell pepper, cut into 1/2-inch thick slices
1 tbsp safflower oil
1/4 tsp salt
1/4 tsp black pepper
1 tbsp honey
1 tbsp apple cider vinegar
1 tbsp minced ginger root
1 tbsp reduced-sodium soy sauce
2 medium garlic cloves, minced
1 tsp dark sesame oil
1 tsp Sriracha or other hot chili paste
1/4 cup roasted peanuts, roughly chopped
2 green onions, thinly sliced
1/4 cup cilantro, chopped
Directions
Preheat the oven to 425°F (220°C) and lightly coat a rimmed baking sheet with cooking spray.
Arrange the cauliflower steaks and bell pepper slices in a single layer on the prepared baking sheet. Brush evenly with the safflower oil and season with salt and black pepper. Roast for 20 minutes, or until the cauliflower is deeply browned on the bottom and a knife slides easily through the core.
Meanwhile, whisk together the honey, vinegar, ginger, soy sauce, garlic, sesame oil, and Sriracha in a small bowl until combined.
Using a spatula, carefully flip the vegetables and gather them toward the center of the baking sheet. Spoon the sauce evenly over the top and scatter the peanuts over everything. Return to the oven and roast for an additional 5 minutes, or until the sauce is caramelized and the edges are sticky.
Remove from the oven and finish with the green onions and cilantro. Serve immediately.
Serves: 4 | Serving Size: 1 steak
Nutrition (per serving): Calories: 164; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 397mg; Carbohydrate: 17g; Dietary Fiber: 5g; Sugar: 9g; Protein: 6g
Nutrition Bonus: Calcium: 5%; Iron: 6%; Potassium: 611mg; Vitamin A: 65%; Vitamin C: 187%
Originally published November 10, 2020; Updated April 2026
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