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Kung Pao Cauliflower Recipe

Kung Pao Cauliflower Recipe
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4.7 from 21 reviews

A delicious and flavorful vegan twist on the classic Kung Pao Chicken, this Kung Pao Cauliflower is a spicy and savory dish that is sure to satisfy your taste buds.

Ingredients

Units Scale

Cauliflower:

  • 1 medium head cauliflower (cut into florets)
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil (divided)

For the Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon maple syrup or honey
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)

Additional Ingredients:

  • 3 dried red chilies (optional)
  • 1/2 red bell pepper (chopped)
  • 1/2 green bell pepper (chopped)
  • 3 green onions (chopped)
  • 1/4 cup roasted unsalted peanuts

Instructions

  1. Cauliflower Prep: Toss cauliflower florets in cornstarch, salt, and pepper. Cook in batches until golden and crispy. Set aside.
  2. Sauce: In the same skillet, sauté dried chilies, garlic, and ginger. Add bell peppers. Whisk together all sauce ingredients and pour into the skillet. Cook until thickened.
  3. Combine: Return cauliflower to the pan, toss in the sauce. Stir in peanuts and green onions.
  4. Serve: Serve over rice or noodles.

Notes

  • For extra crispiness, consider air frying or baking the cauliflower instead of pan-frying.
  • Adjust spice level by adding or omitting dried chilies.

Nutrition

Find it online: https://easy-tapas-recipes.com/kung-pao-cauliflower-recipe/