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Kung Pao Cauliflower

Kung Pao Cauliflower: Elevate Dinner with a Spicy Twist

This Kung Pao Cauliflower recipe offers a spicy vegetarian twist on the classic dish with bold flavors and customizable heat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower avoid frozen to prevent sogginess
  • 1/4 cup Cornstarch substitute arrowroot starch for gluten-free option
For the Sauce
  • 1/4 cup Soy Sauce tamari or coconut aminos for gluten-free
  • 2 tablespoons Rice Vinegar white vinegar as substitute
  • 2 tablespoons Hoisin Sauce check for gluten-free options
  • 1 tablespoon Chili Paste or Sriracha adjust for personal spice preference
  • 1 tablespoon Honey or Maple Syrup opt for maple syrup for vegan option
  • 2 tablespoons Vegetable Oil for stir-frying
Aromatics
  • 3 cloves Garlic fresh is best
  • 1 tablespoon Ginger fresh preferred
  • 5 pieces Dried Red Chilies adjust quantity based on heat preference
For Garnish & Crunch
  • 4 stalks Green Onions for garnish
  • 1/2 cup Roasted Peanuts substitute with cashews for nut allergies

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Large bowl
  • Skillet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut cauliflower into bite-sized florets.
  2. In a large bowl, toss cauliflower florets with cornstarch, soy sauce, salt, and pepper until well-coated.
  3. Spread coated cauliflower evenly across the baking sheet and roast for 20-25 minutes, turning halfway through.
  4. While the cauliflower roasts, whisk together remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey or maple syrup, and water until smooth.
  5. In a skillet, heat vegetable oil over medium heat. Add minced garlic, ginger, and dried red chilies, and sauté for about 30 seconds.
  6. Pour the prepared sauce into the skillet, stirring until it thickens, about 2 minutes. Add roasted cauliflower, peanuts, and half the green onions, tossing to coat.
  7. Garnish with remaining green onions and serve hot over rice or as a side dish.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Customize the heat level as per personal preference and ensure to use fresh ingredients for the best flavor.

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