Kung Pao Cauliflower

Ingredients

• Sauce
• 2 tablespoons (30 ml) rice wine vinegar
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) agave nectar
• 1 tablespoon (15 ml) hoisin sauce
• 1 tablespoon (3g) grated fresh ginger
• 1 tablespoon (9g) cornstarch
• 2 teaspoons (10 ml) sesame oil
• 2 teaspoons (10 ml) chili-garlic sauce (such as Huy Fong)
• 3 garlic cloves, minced
• Pinch of crushed red-pepper flakes
• Cauliflower
• 2 tablespoons (30 ml) vegetable oil
• 1 medium head cauliflower, cut into florets
• Kosher salt and freshly ground black pepper, as needed
• 1 tablespoon (10g) sesame seeds
• 2 scallions, thinly sliced
• ¼ cup (38g) roasted salted peanuts, coarsely chopped
• ¼ cup (15g) coarsely chopped fresh cilantro