Description
This Kung Pao Cauliflower recipe offers a delicious and healthy twist on the classic Chinese takeout dish. Cauliflower florets are coated in cornstarch and baked to crispy perfection, then stir-fried with a flavorful sauce made from soy, rice vinegar, maple syrup, hoisin, and a hint of sriracha. Enhanced with garlic, ginger, peanuts, and fresh vegetables, it’s a satisfying vegetarian meal bursting with bold, spicy, and savory flavors.
Ingredients
Scale
Cauliflower and Coating
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch (for coating)
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- 1 teaspoon cornstarch (to thicken)
Stir-fry Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup unsalted dry roasted peanuts
- 2 cloves garlic, minced
- 1/2-inch piece fresh ginger, grated
- 2-3 dried red chilies (optional, for extra heat)
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Coat the cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper. Sprinkle the cornstarch over and toss again until the florets are evenly coated, helping them crisp up during baking.
- Bake the cauliflower: Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the florets halfway through, until they are golden and crispy.
- Make the sauce: While baking, whisk together soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, and cornstarch in a small bowl until smooth. Set aside.
- Toast the peanuts: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the peanuts and stir-fry for 1-2 minutes until lightly toasted. Remove and set aside.
- Stir-fry aromatics: In the same skillet, add garlic, grated ginger, and dried red chilies (if using). Stir-fry for about 1 minute until fragrant.
- Add vegetables: Add sliced bell pepper and onion to the skillet and stir-fry for 3-4 minutes until they are tender but still crisp.
- Combine cauliflower and vegetables: Add the baked cauliflower florets to the skillet with the vegetables.
- Add the sauce and toss: Pour the prepared sauce over the cauliflower and vegetables. Toss well to coat everything evenly with the sauce.
- Cook to thicken sauce: Continue cooking for 2-3 minutes, stirring frequently, allowing the sauce to thicken and the flavors to meld.
- Finish and serve: Garnish with toasted peanuts and sliced green onions. Serve your Kung Pao Cauliflower hot, ideally with steamed rice or noodles for a complete meal.
Notes
- To keep the dish gluten-free, use tamari instead of regular soy sauce.
- Adjust the amount of sriracha to control the spice level.
- If you prefer extra crunch, you can toss the cauliflower florets in more cornstarch before baking.
- The peanuts add a nice texture contrast; substitute with cashews if preferred.
- For a vegan option, ensure the hoisin sauce you use doesn’t contain animal products.
- Make sure not to overcrowd the baking sheet for crispy cauliflower.
