Roasted Cauliflower with Kung Pao sauce

Chinese food takes priority in this household thanks to the amazing variety of flavors. Recently we had bought Kung Pao cauliflower from Trader Joes and it made for a decent meal. However, this one was batter fried boiled cauliflower in a predominantly sweet kung pao sauce. As always, I am looking for ways to make food healthy but tasty. This recipe does not taste like Trader Joes, but it is definitely worth adding to my repertoire of vegetarian Chinese cooking.

Roasted cauliflower with Kung Pao Sauce

4 cups cauliflower florets (medium sized)
2 tablespoons avocado oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon white pepper powder

Kung Pao Sauce
2 teaspoons hoisin sauce
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons Chinese black vinegar
1/4 teaspoon ground Sichuan pepper
3/4th teaspoon dried red chili flakes
1 tablespoon finely minced garlic
1 teaspoon peeled and finely minced fresh ginger
1/2 teaspoon toasted sesame oil
1 scallion, both white and green parts sliced
3/4 tablespoon avocado oil

1/4 cup roasted, shelled peanuts

1. Preheat the oven to 425 F. 
2. Place the cauliflower florets in a microwave safe bowl with 1/2 cup water. Cover and cook in the microwave for 5 minutes. 
3. Drain the florets and toss with 2 tablespoons oil, salt, garlic powder and white pepper powder.
4. Arrange the florets on a baking sheet and place in the middle rack in the oven. Roast for 20 minutes, and then turn over twice every 10 minutes for the next 20 minutes till the florets are nicely brown at the edges and cooked.
5. Mix the hoisin sauce, soy sauce, vinegar and sichuan pepper and keep aside.
6. Heat an 8 inch non-stick skillet over medium heat. Add 3/4th tablespoon avocado oil and the red chili flakes. When the oil begins to sizzle, add the minced garlic and ginger. Saute for a minute or two and add the sliced spring onions. Saute for another 30 seconds and add the roasted cauliflower to the pan. Toss well.
7. Add the sauce and mix till the cauliflower is evenly coated.
8. Add the peanuts, mix and serve hot with steamed rice.

Serves 2