Kung pao cauliflower

• 1 cauliflower
• 2 tablespoons of hoisin sauce
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of shaoxing wine
• 1 tablespoon of soy sauce
• 1 onion
• 1 carrot
• 1 tablespoon of sesame oil
• 1 teaspoon of crushed garlic
• 1 teaspoon of crushed ginger
• 1 teaspoon of crushed chilli
• a bunch of sliced spring onions
• ½ cup of peanuts

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Cut cauliflower into florets and bake at 180°C for 30 minutes.

To make the sauce, mix together hoisin sauce, apple cider vinegar, shaoxing wine, and soy sauce.

Dice onion and carrot and saute in sesame oil. Once softened, add crushed garlic, crushed ginger, crushed chilli, and sliced spring onions, and cook for 1 minute. Add cauliflower, peanuts, and sauce, and stir well.