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Kung Pao Cauliflower

Savory Kung Pao Cauliflower: A Crunchy Vegetarian Sensation

This Kung Pao Cauliflower is a flavorful vegetarian dish that perfectly balances spicy, sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Florets The star of the dish
  • 1 cup Cornstarch Can substitute with tapioca starch for gluten-free
For the Sauce
  • 1/4 cup Soy Sauce Tamari or coconut aminos for gluten-free
  • 2 tablespoons Rice Vinegar Can substitute with white or apple cider vinegar
  • 2 tablespoons Hoisin Sauce Use gluten-free brand if needed
  • 1 tablespoon Chili Paste/Sriracha Adjust to preference for heat
  • 1 tablespoon Honey/Maple Syrup Use maple syrup if vegan
  • 1/4 cup Water To adjust sauce consistency
Aromatics and Garnish
  • 2 tablespoons Vegetable Oil Can substitute canola or peanut oil
  • 2 cloves Garlic Freshly minced preferred
  • 1 tablespoon Ginger Fresh preferred, powdered in emergencies
  • 5 pieces Dried Red Chilies Optional for extra heat
  • 2 stalks Green Onions Chives can be a substitute
  • 1/2 cup Roasted Peanuts Cashews or sunflower seeds for nut-free

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the 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. Spread in a single layer.
  3. Roast cauliflower for 20-25 minutes, turning halfway for even browning.
  4. Prepare sauce by whisking remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and water.
  5. In a skillet, heat vegetable oil. Stir-fry garlic, ginger, and dried chilies until fragrant.
  6. Pour sauce into skillet, allow to bubble, then add roasted cauliflower and toss to coat.
  7. Stir in roasted peanuts and half of the green onions.
  8. Transfer to serving dish, sprinkle remaining green onions and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

For best flavor, ensure to fully coat cauliflower with cornstarch and adjust spice levels to your liking.

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