Kung Pao Florentino® Sweet Baby Cauliflower
Recipe by Caroline Chambers
Caroline is a recipe developer, food writer, and the author of “Just Married: A Cookbook for Newlyweds,” published by Chronicle Books. She is also an Instagram Food Blogger/Influencer who shares new recipes, cooking techniques and positive encouragement in the kitchen. Caroline is a mom on a mission to help her followers feed their families without hating it in the process.
● 2 tablespoons cooking oil (such as avocado, vegetable, or grapeseed)
● 2 bunches Andy Boy Florentino, cut into 2-inch pieces
● ½ teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper
● 3 garlic cloves, thinly sliced
● 3 tablespoons chopped toasted peanuts, plus more for garnish
● 3 tablespoons rice vinegar
● 2 tablespoons soy sauce
● 1 tablespoon hoisin sauce
● 2 teaspoons cornstarch
● 2 teaspoons sugar
● 2 teaspoons sesame oil
● ½ teaspoon red pepper flakes
● 1 inch piece fresh ginger, peeled and minced
1. Warm oil in a large nonstick skillet over medium-high heat. Add the cut Florentino®, salt and
pepper and toss to coat in oil. Spread in a single layer and cook for 4 to 5 minutes, until
browned. Stir, then spread in a single layer again and allow to brown on the other side for 3 to 5
minutes or until crisp-tender.
2. Stir in the thinly sliced garlic and peanuts and continue stirring until the garlic is softened and
the peanuts are browned.
3. Meanwhile, add the vinegar, soy sauce, hoisin, cornstarch, sugar, sesame oil, red pepper flakes,
and minced ginger to a jar and shake to combine.
4. When the Florentino® is tender, turn the heat down to medium and stir in the sauce. Cook for an
additional 30 seconds, until the sauce thickens and coats the Florentino® completely.
5. Garnish with more peanuts and enjoy immediately.