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Kung Pao Cauliflower Recipe

Crispy Kung Pao Cauliflower Recipe You’ll Love at Home

This Kung Pao Cauliflower Recipe is a zesty, quick, and healthy dish featuring crispy cauliflower, sauce, and peanuts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Chinese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh florets deliver the best flavor and crispness.
  • 1/4 cup Cornstarch Acts as a coating for a crispy exterior.
For the Sauce
  • 1/4 cup Soy Sauce Switch to tamari for gluten-free.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as a substitute.
  • 2 tablespoons Hoisin Sauce Check for gluten-free versions if needed.
  • 1 tablespoon Chili Paste/Sriracha Adjust based on your spice preference.
  • 1 tablespoon Honey/Maple Syrup Opt for maple syrup for a vegan alternative.
  • 1/4 cup Water Adjust for desired sauce consistency.
For Flavoring
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 1 inch Fresh Ginger Grated for better flavor.
  • 2 pieces Dried Red Chilies Adjust quantity for desired spice level.
  • 1/2 teaspoon Black Pepper Consider using white pepper for a milder touch.
For Cooking and Garnishing
  • 2 tablespoons Vegetable Oil For frying and adding richness.
  • 1/2 cup Roasted Peanuts Can substitute with cashews or sunflower seeds.
  • 1/4 cup Green Onions Adjust according to taste preferences.
  • 1 teaspoon Salt Use kosher or sea salt, adjusting to your liking.

Equipment

  • Baking Sheet
  • Large bowl
  • Medium bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss cauliflower florets with cornstarch, soy sauce, salt, and black pepper.
  3. Spread the cauliflower on the baking sheet and roast for 20-25 minutes, flipping halfway.
  4. In a medium bowl, whisk together cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and water.
  5. In a skillet, heat vegetable oil and sauté minced garlic, ginger, and dried red chilies for 30 seconds.
  6. Add the prepared sauce to the skillet and mix for 2 minutes until thickened. Then, add cauliflower.
  7. Stir in roasted peanuts and half of the green onions; mix gently.
  8. Garnish with remaining green onions and serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 14gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Ensure even coating on cauliflower for the best texture. Flip halfway through roasting for crispiness.

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