kung pao cauliflower

This kung pao cauliflower recipe is roasted on one sheet pan and covered in a delicious sauce! Serve alongside jasmine rice for the best dinner ever.

Kung Pao Cauliflower

cauliflower,

olive oil spray

sea salt

black pepper

soy sauce

hoisin sauce

sherry vinegar

sesame oil

brown sugar

cornstarch

garlic cloves, (minced)

ginger

chiles de arbol

peanuts, (chopped)

green onions, (thinly sliced)

jasmine rice, (for serving)

Preheat the oven to 425 degrees F.

Place the cauliflower on a nonstick baking sheet and spritz it with olive oil. Sprinkle it with a pinch of salt freshly ground pepper. Roast the cauliflower for 15 minutes, until just slightly crisp.

While the cauliflower is roasting, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. You may need to whisk a few times to get rid of any cornstarch lumps.

After 15 minutes, pull the cauliflower out. Add the chiles and pour the sauce all over the cauliflower. Toss well to coat all the cauliflower. Return the pan to the oven. Roast for another 15 to 20 minutes, stirring and tossing the cauliflower ever 5 to 10 minutes. This will depend on your oven - you just don’t want the sauce to burn in the corners, but you want to give it enough time to thicken up between tossings.

When the cauliflower is roasted and sauce, remove the pan from the oven. Cover it with the green onions and peanuts. Serve immediately as a side or on top of jasmine rice!

This vegetarian Kung Pao Cauliflower recipe starts with marinated cauliflower florets and is cooked in the most delicious szechuan sauce. Serve over rice!

tbsp rice vinegar

cauliflower florets

sugar

tbsp garlic

sesame oil, (for skillet)

6-8 sichuan peppers, ((not szechuan))

¼ cup sliced green onion

tsp minced ginger

tsp garlic

peanuts

green onions, (for garnish)

In a medium bowl, whisk together marinade ingredients: cornstarch in water, soy sauce, rice vinegar.  Then coat cauliflower florets in it. Set aside for 10 minutes, turning or tossing every few minutes.

In a separate medium sized bowl, whisk together sauce ingredients: soy sauce, rice vinegar, sugar, cornstarch, garlic, and sesame oil. Set aside.

Heat a little sesame oil in a large skillet over medium heat with szechuan peppers, stirring frequently, until edges begin to darken. Add in additional green onion, ginger, and garlic, and continue to cook another 5 minutes.

Add in cauliflower and sauce, stir, and cook covered for 10 minutes. You may need to reduce heat to medium-low if your stove runs hot.

Uncover, add in peanuts, stir, and cook until cauliflower is soft and sauce is thick.

Serve over a bed of rice and sprinkled with green onions and peanuts.

https://www.youtube.com/watch?v=-QciaJCe61w

This vegetarian Kung Pao Cauliflower recipe starts with marinated cauliflower florets and is cooked in the most delicious szechuan sauce. Serve over rice!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/kung-pao-cauliflower/

How to make: Kung Pao Cauliflower

This Kung Pao Cauliflower Recipe is a healthier alternative to the popular take out food, Kung Pao Chicken.  Ready in about 30 minutes and perfect appetizer or a side dish for all Asian food lovers.
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

rice wine

coconut sugar sugar

avocado oil (or any other vegetable oil)

red chiles,

garlic

ginger,

green onions, sliced thinly

cilantro leaves

Prep the rice wine mixture: In a large mixing bowl, whisk 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch.

Prep the sauce: In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside.

Heat 2 tablespoons of avocado oil in a wok or a large skillet over medium-high heat. Add the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes. Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a moment. No need to wash the wok/skillet.

Heat the remaining 2 tablespoons of avocado oil in the now-empty wok (or skillet), add in the red chiles and fry until lightly golden. This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan.

Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade. Saute, stirring constantly, for about 5 minutes or until lightly golden brown.

Pour the sauce over top and add the garlic, ginger, and green onions. Give it a toss and cook for one more minute.

Transfer to a serving platter and garnish with peanuts and cilantro. Serve immediately.

You would never miss the chicken with this dish! So flavorful and so tasty! Loved it!

I am not usually a big cauliflower fan, but this version has me sold! I can't wait to make it for dinner again!

I just made this and surprised how flavorful it was. Definitely much healthier than the way they serve at Chinese restaurants. I also liked that it wasn't cooked so much that the cauliflower lost its crunch.
I'll definitely make it again. Thanks.

https://content.jwplatform.com/videos/T6WeGZfo.mp4

Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!

Cauliflower Curry with Chickpeas and Peas 

Love kung pao takeout? Try this delicious sweet and sour sticky sauce with cauliflower for a veggie alternative to kung pao chicken.

red peppers, thinly sliced (275 g)

tbsp sesame oil (15 ml)

garlic, finely chopped (20 g)

tbsp peeled and finely chopped fresh ginger (20 g)

Serrano chilli, seeds removed and finely chopped (20 g)

soy sauce (160 ml)

maple syrup (30 ml)

tbsp rice wine vinegar, unseasoned (45 ml)

tbsp balsamic vinegar (45 ml)

tbsp corn starch (15 g)

water (80 ml)

green onion, sliced (50 g)

peanuts (125 g)

rice

Place cauliflower florets and sliced red pepper on a baking sheet and roast for 15 minutes, until slightly golden brown. 

In a medium bowl mix together the soy sauce, maple syrup and 2 vinegars and set aside for now.

While the cauliflower and peppers are roasting, take a large sauté pan and heat the sesame oil. Over medium heat sauté the garlic, ginger and serrano chilli. Cook until garlic is golden brown, roughly 2 minutes. Be aware the heat from the chilli can be quite powerful so be careful what you touch and make sure you wash your hands well after handling.

Pour the prepared sauce into the pan with sautéed garlic and ginger, bring to a boil, reduce heat and cook for a few minutes to slightly reduce.

In the same bowl you used for the soy sauce mixture, mix the water and corn starch together until smooth and pour into the sauté pan. 

Stir the sauce until thickened, roughly 1-2 minutes. 

Remove roasted cauliflower and red peppers from the oven and add to the pan. Toss in the sauce until fully coated. 

Serve immediately over a bed of cooked rice and top with roasted peanuts and sliced green onions. 

This recipe was delicious, I opted for a meat free option and added peas instead. So good!

Deryn does it again! This recipe is so easy and sooooo delicious! Do yourself a favor and take the extra minute to use the batter recipe from her buffalo cauliflower wrap (which is excellent as well). Super quick coming together and the flavor is just what you want and expect from a Kung Pao recipe. 

Great recipe again thanks Deryn! I did not have any rice wine vinegar so used white wine vinegar instead and that seemed to work fine.

Soooo tasty and super easy! I had leftovers and they tasted great too!

Thanks for the recipe!

Tasted like something I’d order in a restaurant !! So impressed with how good it was. Took awhile to bake then stir fry the veggies but so worth it. 

This was really good! Didn’t have the Serrano pepper so I used chili garlic sauce for the heat. 

Absolutely delicious - a restaurant quality dinner with best of all, minimal effort!  I agree with others that it takes realistically @ 25 minutes to roast the cauliflower and red peppers.  Those extra few minute will not deter me from making this dish again.   I served it with baked tofu cubes and jasmine rice.  This is definitely going into my dinner rotation.  Thank you!

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