Go Back
–+ servings
Kung Pao Cauliflower

Kung Pao Cauliflower: A Spicy Twist on a Classic Favorite

A spicy, vegetarian twist on Kung Pao featuring roasted cauliflower in a tangy sauce. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head Cauliflower or use broccoli as a substitute
  • 2 tablespoons Cornstarch gluten-free option available
  • 3 tablespoons Soy Sauce tamari or coconut aminos for gluten-free
  • 1 teaspoon Salt
  • 1 teaspoon Pepper or to taste
  • 2 tablespoons Vegetable Oil avocado oil for high heat
For the Flavorful Sauce
  • 3 cloves Garlic fresh preferred
  • 1 tablespoon Ginger fresh preferred
  • 2 pieces Dried Red Chilies adjust for spice tolerance
  • 3 tablespoons Hoisin Sauce gluten-free if needed
  • 2 tablespoons Rice Vinegar white or apple cider vinegar as alternative
  • 1 tablespoon Chili Paste or Sriracha adjust to preference
  • 1 tablespoon Honey or Maple Syrup maple syrup for vegan option
For the Crunchy Finish
  • 1/4 cup Peanuts substitute with roasted sunflower seeds if avoiding nuts
  • 2 tablespoons Green Onions or chives/shallots

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets with cornstarch, soy sauce, salt, and pepper.
  3. Spread the coated cauliflower florets in a single layer on the prepared baking sheet and roast for 20-25 minutes, turning halfway through.
  4. Prepare the sauce by combining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and a splash of water in a bowl.
  5. In a large skillet, heat vegetable oil and sauté garlic, ginger, and dried red chilies for 30 seconds.
  6. Pour the sauce into the skillet and stir continuously until it bubbles and thickens slightly.
  7. Once the cauliflower is roasted, add it to the skillet and toss gently to coat in the sauce, stirring in peanuts and half of the green onions.
  8. Garnish with remaining green onions and serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gSodium: 700mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Best enjoyed fresh for optimal texture and flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!