Description
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
-
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 tbsp oil
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup roasted peanuts or cashews
- 2–3 dried red chilies (optional, for authentic heat)
- 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
- Serving Size: 1/4 of the recipe
- Calories: 270
- Sugar: 7g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg