Description
Kung Pao Cauliflower is a vibrant and flavorful vegetarian dish that takes inspiration from the classic Kung Pao chicken, using crispy cauliflower as a delicious plant-based substitute. This dish features cauliflower florets coated in a savory, slightly spicy sauce made with soy sauce, hoisin, and rice vinegar, then tossed with peanuts and green onions for an extra crunch and depth of flavor. It’s perfect for those looking to enjoy a healthier yet equally satisfying version of a Chinese takeout favorite. Whether you serve it as an appetizer, side dish, or main course, Kung Pao Cauliflower will be a hit with both vegetarians and meat-lovers alike.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil (or vegetable oil)
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (or more for extra heat)
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup roasted peanuts
- 3–4 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- ½ teaspoon red pepper flakes (optional, for extra heat)
Ingredient Highlights
- Cauliflower: This hearty vegetable acts as the base of the dish, absorbing the flavorful sauce while maintaining a satisfying texture.
- Soy Sauce & Hoisin Sauce: These two ingredients are key to the umami, savory depth of the dish, while hoisin adds a hint of sweetness to balance the flavors.
- Chili Paste: For that signature spicy kick, chili paste is the perfect ingredient to bring heat to the dish. You can adjust the amount based on your preference for spice.
- Peanuts: Peanuts add the crunch that is characteristic of a classic Kung Pao dish, giving the dish texture and flavor contrast.
- Rice Vinegar: The acidity of rice vinegar helps balance the sweetness of hoisin and the heat of the chili paste.
Instructions
Prepare the Cauliflower:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, ensuring they are of similar size for even cooking.
- Coat the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, making sure they are well coated. Spread them in a single layer on the prepared baking sheet.
- Roast the Cauliflower: Roast the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Make the Sauce:
- Prepare the Sauce: While the cauliflower is roasting, whisk together soy sauce, hoisin sauce, rice vinegar, chili paste, and sugar in a small bowl. Set aside.
- Cook Garlic and Ginger: In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the Sauce: Pour the sauce mixture into the skillet, stirring to combine. Let the sauce simmer for 3-5 minutes until slightly thickened.
Assemble the Dish:
- Combine the Cauliflower and Sauce: Once the cauliflower is roasted, add it to the skillet with the sauce. Toss the cauliflower in the sauce, ensuring it’s well-coated.
- Add Peanuts and Garnish: Stir in the roasted peanuts, and garnish the dish with sliced green onions and sesame seeds, if desired. Add red pepper flakes for extra heat, if you like.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 14g
- Carbohydrates: 25g
- Protein: 5g