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Kung Pao Cauliflower

Irresistibly Spicy Kung Pao Cauliflower Everyone Will Love

A delightful vegetarian twist on a classic dish, this Kung Pao Cauliflower combines spice and sweetness for a mouthwatering experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Florets Feel free to swap in broccoli for a new twist.
  • 1/2 cup Cornstarch Arrowroot powder is a great gluten-free alternative.
For the Sauce
  • 1/4 cup Soy Sauce Tamari offers a gluten-free option; coconut aminos provide a soy-free choice.
  • to taste Salt & Pepper Adjust to your liking for a savory kick.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can work if you’re in a pinch.
  • 2 tablespoons Hoisin Sauce Check for gluten-free options.
  • 1 tablespoon Chili Paste or Sriracha Adjust based on personal spice tolerance.
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for a vegan-friendly version.
For Cooking
  • 2 tablespoons Vegetable Oil Canola or melted coconut oil works just as well.
  • 3 pieces Dried Red Chilies Substitute with red pepper flakes for convenience.
  • 2 cloves Garlic Minced or grated options release optimal taste.
  • 1 tablespoon Ginger Minced or grated options release optimal taste.
For Garnish
  • 1/4 cup Roasted Peanuts Consider cashews or sunflower seeds for a nut-free version.
  • 2 stalks Green Onions Use white parts for cooking and green tops for garnish.

Equipment

  • Oven
  • Baking Sheet
  • bowl
  • skillet
  • whisk

Method
 

Step-by-Step Instructions for Kung Pao Cauliflower
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with cornstarch, soy sauce, salt, and pepper.
  3. Spread the coated cauliflower in a single layer on the prepared baking sheet and roast for 20–25 minutes, turning halfway through.
  4. While roasting, combine remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and a splash of water in a separate bowl. Whisk until smooth.
  5. Heat vegetable oil in a skillet, add garlic, ginger, and dried red chilies; sauté for about 30 seconds.
  6. Stir in the sauce mixture and let it cook for about 2 minutes until it thickens slightly.
  7. Once roasted, add the cauliflower to the skillet, toss gently to coat, and mix in roasted peanuts and half of the chopped green onions.
  8. Serve hot, garnished with remaining green onions and extra peanuts on top for crunch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 700mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 1.5mg

Notes

Ensure your cauliflower is in a single layer on the baking sheet for optimal crispiness. Adjust spice level to taste.

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