Sheet Pan Kung Pao Cauliflower Steaks

Ingredients

• 1 medium (2 pounds/907g) head cauliflower
• 1 medium red bell pepper, cut into 1/2-inch (1.27cm) thick slices
• 1 tablespoon safflower oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon honey
• 1 tablespoon malt vinegar or apple cider vinegar
• 1 tablespoon ginger root peeled and finely chopped
• 1 tablespoon reduced-sodium soy sauce
• 2 medium garlic cloves, sliced
• 1 teaspoon dark sesame oil
• 1 teaspoon Sriracha or other hot chili paste
• 1/4杯（30克）烤花生，大致切碎
• 2 green onions, thinly sliced
• 1/4 cup (2g) cilantro, chopped

Directions

Preheat the oven to 425°F (220°C). Coat a rimmed baking sheet with cooking spray. Trim the stem flush with the bottom of the cauliflower and discard the leaves/stem. With the stem side down, cut the cauliflower into 1/2 inch-thick (1.5cm) slices, you should be able to get 3 steaks, leave the remaining florets in large pieces. Arrange the cauliflower and bell peppers on the baking sheet. Brush the vegetables all over with the oil and sprinkle with the salt and pepper. Roast until a tip of a knife enters the core easily and the cauliflower browns on the bottom, 20 minutes.

In a small bowl, combine the honey, vinegar, ginger, soy sauce, garlic, sesame oil and Sriracha. Flip the vegetables carefully with a spatula and group them close together in the center of the baking sheet. Spoon the soy sauce mixture over the vegetables and sprinkle the peanuts over everything.

将纸板弄送到烤箱并烘烤直至香，5分钟。将葱和香菜撒在一切并服务。

Serves: 4 | Serving Size:6盎司/ 170g

营养（每份服务）：Calories: 179; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 475mg; Carbohydrate: 22g; Dietary Fiber: 6g; Sugar: 11g; Protein: 8g