Description
This Kung Pao Cauliflower recipe is a delightful vegetarian twist on the classic Chinese dish. Crispy roasted cauliflower florets are coated in a flavorful, spicy sauce and tossed with peanuts for added crunch. It’s a perfect balance of heat, sweetness, and nuttiness that will have you coming back for seconds!
Ingredients
Scale
Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili paste or Sriracha
- 1 tablespoon honey or maple syrup
- 1/4 cup water
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup roasted unsalted peanuts
- 6 to 8 dried red chilies
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss cauliflower: Toss cauliflower with 1 tablespoon cornstarch, 1 tablespoon soy sauce, salt, and pepper. Roast for 20–25 minutes until golden.
- Make sauce: Whisk remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, chili paste, honey, and water.
- Stir-fry: Heat oil in a skillet, add garlic, ginger, chilies. Pour in sauce, cook until thickened. Add cauliflower, peanuts, and green onions.
- Finish and serve: Toss everything together, garnish with green onions, and serve hot.
Notes
- For extra heat, add more dried chilies or chili paste.
- This dish pairs perfectly with steamed rice or quinoa.
- You can also air fry the cauliflower for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 9 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
