Step 1

Preheat oven to 450 degrees F.

Step 2

Place cauliflower florets and sliced red pepper on a baking sheet and roast for 15 minutes, until slightly golden brown.

Step 3

In a medium bowl mix together the soy sauce, maple syrup and 2 vinegars and set aside for now.

Step 4

While the cauliflower and peppers are roasting, take a large sauté pan and heat the sesame oil. Over medium heat sauté the garlic, ginger and serrano chilli. Cook until garlic is golden brown, roughly 2 minutes. Be aware the heat from the chilli can be quite powerful so be careful what you touch and make sure you wash your hands well after handling.

Step 5

Pour the prepared sauce into the pan with sautéed garlic and ginger, bring to a boil, reduce heat and cook for a few minutes to slightly reduce.

Step 6

In the same bowl you used for the soy sauce mixture, mix the water and corn starch together until smooth and pour into the sauté pan.

Step 7

Stir the sauce until thickened, roughly 1-2 minutes.

Step 8

Remove roasted cauliflower and red peppers from the oven and add to the pan. Toss in the sauce until fully coated.

Step 9

Serve immediately over a bed of cooked rice and top with roasted peanuts and sliced green onions.