Cauliflower turns golden brown and tender as it soaks up a rich, sweet sauce in this classic Chinese take-out favorite. Add as much spice as you’d like (or none at all).
The bagged pre-cut cauliflower florets save time and work well here because they are fairly uniform in size. You can chop your own florets from a head of cauliflower, but make sure you have 5 to 6 cups of florets. If using a whole head of cauliflower, slice or chop the stems and stalk and add them to the dish.
Adjust the amount of red pepper flakes to fit your spice preference.
This recipe was tested with low-sodium soy sauce. Regular soy sauce is fine, though you should taste the sauce and consider adding some extra honey to give it that savory-sweet balance.
For a gluten-free version, use Tamari instead of soy sauce and be sure to grab a gluten-free Hoisin sauce.