Description
This Kung Pao Cauliflower recipe is a flavorful and healthy twist on the classic Chinese takeout dish. Featuring crispy roasted cauliflower tossed in a spicy, tangy sauce with bell peppers, onions, and toasted peanuts, this vegan and gluten-free dish offers a delightful combination of textures and bold flavors. Perfect as a main course served with rice or noodles, it’s easy to prepare and sure to satisfy cravings for a savory, spicy dish.
Ingredients
Scale
Cauliflower
- 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)
Vegetables and Garnish
- 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 the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Toss cauliflower with seasoning: In a large bowl, combine the cauliflower florets with olive oil, salt, and black pepper. Sprinkle 1/4 cup cornstarch over the cauliflower and toss thoroughly to coat each floret evenly, which will help achieve a crispy texture when baked.
- Bake the cauliflower: Arrange the coated florets in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping them halfway through to promote even crispiness and a golden-brown color.
- Prepare the sauce: While the cauliflower bakes, whisk together soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, and 1 teaspoon cornstarch in a small bowl until smooth. Set this sauce aside for later use.
- Heat oil for stir-fry: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat to prepare for the stir-frying process.
- Toast the peanuts: Add unsalted dry roasted peanuts to the hot oil and stir-fry for 1-2 minutes until they become lightly toasted and aromatic. Remove the peanuts from the skillet and set aside to keep their crunch.
- Sauté aromatics: In the same skillet, add minced garlic, grated ginger, and dried red chilies (if using). Stir-fry for about 1 minute until fragrant, infusing the oil with their flavors.
- Cook the vegetables: Add sliced bell pepper and onion to the skillet. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp but still retain some bite and color.
- Add baked cauliflower: Once the cauliflower is golden and crispy from the oven, add it to the skillet with the stir-fried vegetables, combining the textures perfectly.
- Toss with sauce: Pour the prepared sauce over the cauliflower and vegetables. Toss everything thoroughly to ensure the florets are evenly coated with the flavorful sauce.
- Simmer to thicken: Cook the mixture for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld together harmoniously.
- Garnish and serve: Remove from heat, sprinkle with the toasted peanuts and sliced green onions. Serve the Kung Pao Cauliflower hot with steamed rice or noodles for a complete and satisfying meal.
Notes
- For extra heat, adjust the amount of sriracha and dried red chilies according to your spice preference.
- Use tamari instead of soy sauce for a gluten-free option.
- To make this recipe nut-free, omit the peanuts or substitute with toasted seeds such as pumpkin or sunflower seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a nuttier aroma, dry roast the peanuts instead of using pre-roasted peanuts.
