4 cups cauliflower florets
2 tablespoons canola oil
1 tablespoon corn starch
2 tablespoon Kung POW sauce
4 to 6 seeded and stemmed dried red chilies
Garnish: fresh greens, toasted sesame seeds
For the sauce
3 tablespoons Kung POW
2 tablespoons unseasoned rice vinegar
2 teaspoons sesame oil
2 tablespoons hoisin sauce
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon dark soy sauce
1 tablespoon grated ginger
4 cloves garlic, grated
1 teaspoon corn starch
Preheat the oven to 425 degrees Fahrenheit.
Place the cauliflower in a large mixing bowl.
Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat.
Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.
When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.
Heat a large skillet or wok over low heat.
Add the chili peppers and toast for 1 to 2 minutes or until fragrant.
Pour in the sauce and bring to a boil over medium heat.
Add the baked cauliflower and toss well until coated.
Turn off the heat and transfer the cauliflower to a serving dish.
Garnish as desired.