Go Back
–+ servings
Kung Pao Cauliflower Recipe

Kung Pao Cauliflower Recipe: A Flavor-Packed Vegetarian Delight

Enjoy this Kung Pao Cauliflower Recipe, a delightful vegetarian twist on a classic dish full of bold flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Florets Fresh cauliflower is key for a satisfying crunch and great texture.
  • 1/4 cup Cornstarch Coats the florets for an ultra crispy bite.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Sauce
  • 1/4 cup Soy Sauce Provides savory umami flavors.
  • 2 tablespoons Rice Vinegar Adds a touch of acidity for balance.
  • 2 tablespoons Hoisin Sauce Ties the dish together.
  • 1 tablespoon Chili Paste/Sriracha Enhances flavor and add heat.
  • 1 tablespoon Honey or Maple Syrup Balances the heat.
  • 3 tablespoons Water Needed to adjust the sauce consistency.
For Aromatics
  • 2 tablespoons Vegetable Oil Use for sautéing the garlic and ginger.
  • 3 cloves Garlic Freshly minced garlic adds depth.
  • 1 tablespoon Fresh Ginger Enhances flavor and warmth.
  • 1 tablespoon Dried Red Chilies Adjust quantity based on your spice preference.
For Garnishing
  • 1/4 cup Roasted Peanuts Adds crunch and protein.
  • 2 tablespoons Green Onions Freshly chopped for garnish.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss cauliflower florets with cornstarch, soy sauce, salt, and pepper until coated.
  3. Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, turning halfway.
  4. In a medium bowl, whisk together sauce ingredients until smooth.
  5. Sauté garlic, ginger, and dried chilies in vegetable oil until fragrant.
  6. Pour sauce into skillet, stir until thickened, then fold in roasted cauliflower.
  7. Stir in peanuts and half of the green onions; garnish with remaining green onions before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 80mgCalcium: 40mgIron: 2mg

Notes

Use fresh cauliflower and adjust spices according to your preference. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!