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Ginger-Hoisin Roasted Whole Cauliflower

Ginger-Hoisin Roasted Whole Cauliflower

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    10 minutes active

This roasted cauliflower is savory-sweet and a non-spicy play on kung pao, the popular Sichuan stir-fry. The optional fresh chili garnish adds some spice as well as bright color. If you’re looking for even more burn, sprinkle the cauliflower with red pepper flakes, as well.

Ingredients
  • 2

    pound head cauliflower, trimmed

  • ⅓

    cup hoisin sauce

  • ¼

    cup neutral oil

  • 2

    tablespoons toasted sesame oil OR roasted peanut oil

  • 1

    tablespoon finely grated fresh ginger

  • Kosher salt and ground black pepper

  • ⅓

    cup roasted peanuts, chopped

  • Optional garnish: Fresno or serrano chilies, stemmed and sliced into thin rings OR red pepper flakes

Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix the hoisin, both oils, ginger and 2 teaspoons each salt and pepper.

Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, 40 to 55 minutes.

Brush on the remaining mixture and roast for another 10 minutes. Cut into wedges and sprinkle with peanuts.

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