Description
Kung Pao Cauliflower is a delicious, vegan twist on the classic Chinese dish, featuring crispy baked cauliflower florets coated in a savory, spicy kung pao sauce with peanuts and aromatic spices. This healthy, gluten-free main course is perfect for a flavorful weeknight dinner or a special occasion meal.
Ingredients
Cauliflower Batter and Baking
- 1 medium head cauliflower, cut into bite-sized florets
- ½ cup cornstarch
- ½ cup water
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil, divided
Kung Pao Sauce and Stir-Fry
- ½ cup roasted unsalted peanuts
- 6–8 dried red chilies, or to taste
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Prepare the batter: In a large bowl, whisk together ½ cup cornstarch, ½ cup water, and 1 tablespoon soy sauce to form a light batter. Toss cauliflower florets in the batter until fully coated.
- Bake the cauliflower: Preheat the oven to 425°F (220°C). Arrange the coated cauliflower on a parchment-lined baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crisp.
- Mix the sauce: While the cauliflower bakes, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and ¼ cup water in a small bowl. Whisk until smooth and set aside.
- Cook aromatics and chilies: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add the dried red chilies and cook for about 30 seconds until fragrant. Add the minced garlic and ginger, cooking for another minute until aromatic.
- Thicken the sauce: Stir in the prepared sauce mixture into the skillet. Cook and stir continuously for 2–3 minutes until the sauce thickens.
- Toss cauliflower and peanuts: Add the baked cauliflower and roasted peanuts to the skillet. Toss everything together thoroughly to coat evenly with the sauce.
- Finish and serve: Drizzle with the remaining 1 tablespoon of vegetable oil for a glossy finish and stir in the sliced green onions. Serve hot, optionally with steamed rice.
Notes
- You can air fry the cauliflower at 400°F (205°C) for 15–18 minutes as a convenient alternative to baking.
- Add diced bell peppers or zucchini to the stir-fry to increase the vegetable variety and nutrients.
- Adjust the number of dried chilies to increase or decrease the heat level according to personal preference.
