Kung Pao Cauliflower

https://www.bonappetit.com/recipe/kung-pao-cauliflower

Ingredients
one medium head of cauliflower, chopped into bite size pieces
marinade for cauliflower;
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 tablespoon soy sauce

Sauce
1 tablespoon apple cider vinegar
2 teaspoons hoisin sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 tsp soy sauce
1 Tablespoon sriracha

1 tablespoon vegetable oil
4 slices of bacon, chopped 
1 tablespoon red pepper flakes
3 green onions, thinly sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
1/2 cup unsalted peanuts

Recipe Preparation
Stir wine, cornstarch, and 1 Tbsp. soy sauce in a large bowl; set aside.
Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
Stir fry cauliflower in 1 tablespoon of oil over medium-high until browned in
places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to
reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
Reduce heat to medium. Cook bacon until bacon is browned and crisp, about 5 minutes. Add red pepper flakes and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, to a plate, leaving bacon drippings behind.
Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook
cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add sauce, scallion whites, ginger, garlic, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. 
Add bacon mixture and cook, tossing, about 1 minute; season with salt.

Transfer to a serving dish and top with scallion greens. Serve with rice alongside.