Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your Kung Pao cauliflower with Farinelli Rosato and save 20% when you spend £75 using code 20OFF
