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Kung Pao Cauliflower

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This Kung Pao Cauliflower is crispy, saucy, and packed with bold, spicy-sweet flavors. A plant-based twist on the classic Chinese dish, it’s perfect served over rice or noodles for a quick and delicious meal!

Ingredients

Scale

  1. For the Cauliflower:

    • 1 medium head cauliflower, cut into florets
    • 1/2 cup cornstarch
    • 1/2 cup water
    • 1/2 cup all-purpose flour (or rice flour for gluten-free)
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1/4 tsp black pepper
    • Oil for frying (or baking/air-frying alternative below)

    For the Kung Pao Sauce:

    • 1/4 cup soy sauce (or tamari for gluten-free)
    • 2 tbsp hoisin sauce
    • 1 tbsp rice vinegar
    • 1 tbsp brown sugar or maple syrup
    • 1 tsp sesame oil
    • 2 cloves garlic, minced
    • 1 tsp grated ginger
    • 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
    • 1/2 tsp red pepper flakes (or more for extra heat)

    For Stir-Frying:

    1. 1 tbsp oil
    2. 1/2 cup red bell pepper, diced
    3. 1/2 cup green bell pepper, diced
    4. 1/4 cup roasted peanuts or cashews
    5. 2–3 dried red chilies (optional, for authentic heat)
    6. 2 green onions, sliced (for garnish)

Instructions

1️⃣ Prepare the Crispy Cauliflower:

  • In a bowl, whisk together cornstarch, flour, water, salt, garlic powder, and black pepper until smooth.
  • Dip cauliflower florets into the batter, shaking off excess.
  • Frying Option: Heat oil in a deep pan over medium heat and fry cauliflower for 3-4 minutes until golden brown. Drain on paper towels.
  • Baking Option: Bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
  • Air-Frying Option: Air fry at 400°F (200°C) for 12-15 minutes, shaking halfway.

2️⃣ Make the Kung Pao Sauce:

  • In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, cornstarch slurry, and red pepper flakes.

3️⃣ Stir-Fry the Veggies:

  • Heat 1 tbsp oil in a large pan over medium-high heat.
  • Add bell peppers, dried chilies, and peanuts, stir-frying for 2 minutes.

4️⃣ Coat the Cauliflower:

  • Pour in the Kung Pao sauce and stir until thickened.
  • Add the crispy cauliflower and toss to coat.

5️⃣ Garnish & Serve:

  • Sprinkle with green onions and serve over steamed rice or noodles.

Notes

  • For a gluten-free version, use tamari instead of soy sauce and rice flour instead of all-purpose flour.
  • Adjust the amount of red pepper flakes based on your preferred spice level.
  • This dish can be served with steamed jasmine rice or noodles for a complete meal.

Nutrition

Find it online: https://grandmarecipesflash.com/kung-pao-cauliflower/