Delicious Kung Pao Cauliflower Recipe for a Flavorful Twist

This vegetarian Kung Pao Cauliflower recipe offers a flavorful twist on a classic dish, balancing sweet, spicy, and savory notes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 head Cauliflower Florets You can swap it with broccoli if desired.
3 tbsp Cornstarch Essential for achieving a crispy coating.

For the Sauce

¼ cup Soy Sauce Opt for tamari or coconut aminos for gluten-free.
2 tbsp Rice Vinegar Apple cider vinegar can be used as a substitute.
2 tbsp Hoisin Sauce Check for gluten-free options if necessary.
1 tbsp Chili Paste/Sriracha Adjust according to your desired spice level.
1 tbsp Honey/Maple Syrup Use maple syrup for a vegan-friendly option.
2 tbsp Water Adjust to achieve preferred sauce consistency.

For Cooking Aromatics

1 tbsp Vegetable Oil Any neutral oil, like canola, will work.
3 cloves Garlic Minced.
1 tbsp Ginger Fresh is best, grated.
5 pieces Dried Red Chilies Add as desired for extra heat.

For Garnish

4 stalks Green Onions Use both white and green parts.
½ cup Roasted Peanuts Can be substituted with roasted cashews or omitted.

Equipment

oven
baking sheet
Large Bowl
skillet or wok

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with cornstarch, soy sauce, salt, pepper, and vegetable oil, then spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway.
While the cauliflower is roasting, whisk together cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey or maple syrup, and water in a separate bowl.
In a skillet or wok, heat vegetable oil over medium heat, add garlic, ginger, and dried chilies, sauté for 30 seconds until fragrant.
Pour in the prepared sauce, stirring continuously until bubbling and thickened (about 2 minutes).
Add the roasted cauliflower, peanuts, and half of the green onions, gently mixing to coat.
Remove from heat, top with remaining green onions, and serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 200IUVitamin C: 60mgCalcium: 60mgIron: 1mg

Notes

Ensure even coating of cornstarch for crispiest cauliflower. You can store leftovers in an airtight container for up to 3 days.

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