Description
This Kung Pao Cauliflower is a vibrant, spicy, and savory dish that’s perfect for anyone craving bold flavors. Crispy cauliflower is tossed in a tangy, slightly sweet, and spicy sauce, with crunchy peanuts and fresh vegetables, making it a healthier, plant-based twist on the classic Kung Pao chicken.
Ingredients
Scale
For the Cauliflower:
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch (for coating)
For the Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- 1 teaspoon cornstarch (to thicken)
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1/4 cup unsalted dry roasted peanuts
- 2 cloves garlic, minced
- 1/2-inch piece fresh ginger, grated
- 2–3 dried red chilies (optional, for extra heat)
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper. Add cornstarch and toss again to coat the cauliflower evenly.
- Spread the cauliflower in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
- Make the sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, and cornstarch until smooth. Set aside.
- Stir-fry the vegetables:
- While the cauliflower is baking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the peanuts and stir-fry for 1-2 minutes, until lightly toasted. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic, grated ginger, and dried red chilies (if using). Stir-fry for 1 minute until fragrant.
- Add the sliced bell pepper and onion, and stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
- Combine and cook the cauliflower:
- Once the cauliflower is done, add it to the skillet with the stir-fried vegetables.
- Pour the prepared sauce over the cauliflower and toss everything together until the cauliflower is well-coated with the sauce.
- Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to combine.
- Serve:
- Garnish with the toasted peanuts and sliced green onions. Serve the Kung Pao Cauliflower with steamed rice or noodles for a complete meal.
Notes
- For a spicier version, increase the amount of sriracha or add some red pepper flakes to the sauce.
- You can substitute the peanuts with cashews if preferred.
- If you like more sauce, you can double the ingredients for the sauce.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish, Vegan
- Method: Baking
- Cuisine: Asian-Inspired, Vegan
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0g