Kung Pao Cauliflower, also known as “Kung Pan Cauliflower,” is a delightful fusion of textures and flavors. Imagine tender cauliflower florets, lightly coated and baked to crispy perfection, then tossed in a savory, slightly spicy sauce that tantalizes the taste buds with every bite. This dish offers a harmonious balance of sweetness, tanginess, and heat, making it a favorite among both vegetarians and meat lovers alike.
One of the most appealing aspects of Kung Pao Cauliflower is its health benefits. Cauliflower itself is a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. When paired with a homemade sauce made from wholesome ingredients, such as soy sauce, vinegar, and chili paste, you have a meal that not only satisfies your cravings but also nourishes your body from within. Plus, by baking the cauliflower instead of frying it, you can enjoy all the crispy goodness without the excess oil, making it a guilt-free indulgence.
Now, let’s talk about the star of the show – the Kung Pao sauce. Contrary to popular belief, you don’t need to rely on store-bought sauces laden with preservatives and additives to recreate the authentic flavors of Kung Pao Cauliflower. In fact, with just a few pantry staples, you can whip up a delicious sauce at home in a matter of minutes. All you need is soy sauce, rice vinegar, sriracha, garlic, ginger, and a dried chilies for that extra kick. Simply mix these ingredients together, adjust the seasonings to your taste, and voila – you have a homemade sauce that’s bursting with flavor and free of any unnecessary additives.
One of the best things about Kung Pao Cauliflower is how easy it is to prepare. Unlike traditional Kung Pao chicken, which requires marinating and stir-frying, this vegetarian version comes together in just a few simple steps. After tossing the cauliflower in cornstarch and baking it in the oven until crispy, then coat it in the homemade sauce and garnish with peanuts and green onions for added crunch and freshness. In less than 30 minutes, you’ll have a restaurant-quality dish that’s sure to impress even the most discerning palate.
Tips & Tricks
Cauliflower will shrink in size when it’s cooked, so make sure you buy a bigger size cauliflower or buy 2 for this recipe.
The sauce can be made in advance and stored in a mason jar in the fridge. I like to prepare the sauce, cook the noodles and chop the veggies the day before to help me whip this recipe up in minutes the day of.
If you want to double the sauce add 1/3 cup chicken or veggie broth + 2 tsp cornstarch to the sauce that is listed in the recipe above. Add the broth will give you more quantity of sauce without loosing flavorful or having to add more soy sauce.
1 head of cauliflower, cut into medium size florets
2 tbsp corn starch
2 tsp salt and pepper each
Kung Pao Sauce:
3 dried red chilies
1/4 cup peanuts
2 scallion stalks – cut 1 inch long
1 bell pepper – diced
1 inch ginger – minced
4 cloves garlic – minced
1/4 cup sauce soy
2 tbsp sriracha
1 tbsp honey
2 tsp toasted sesame seed oil
1 tsp rice wine vinegar
2 tsp cornstarch mixed with 1 tbsp water
Instructions
Cauliflower:
Add cauliflower florets to a baking sheet and drizzle on the soy sauce, corn starch + salt and pepper. Toss and mix everything together, making sure it’s all coated and place it in the oven to roast at 380F for 20 mins.
Kung Pao Sauce:
Into a skillet, drizzle in a little bit of oil and add the dried red chilies and peanuts. Cook for 2 mins and continue to add in the scallions, bell peppers + ginger and garlic. Cook for 1-2 mins.
Next add in the soy sauce, sriracha, honey, toasted sesame seed oil and rice wine vinegar. Bring this to a low simmer and continue to keep heat on low and add in the cornstarch slurry. The sauce will thicken up and continue to stir and keep on low heat.
Once the cauliflower is done, add it into the pan with the sauce and gently toss everything up together. Serve with rice and garnish with scallions and extra peanuts. Enjoy!
Prep Time:10
Cook Time:20
Category:Vegetarian
Keywords: kung pao cauliflower, vegan recipes, vegetarian, Chinese food
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
