Description
A delicious vegetarian and vegan twist on the classic Kung Pao Chicken dish, this Kung Pao Cauliflower recipe features crispy roasted cauliflower florets coated in a flavorful sauce with a kick of spice, topped with peanuts and green onions. Serve over rice for a satisfying meal.
Ingredients
Scale
Cauliflower:
- 1 medium head of cauliflower, cut into bite-sized florets
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 to 1/2 teaspoon red pepper flakes (to taste)
Additional Ingredients:
- 1/3 cup roasted unsalted peanuts
- 4 green onions, sliced
- 1 red bell pepper, chopped
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Optional sesame seeds for garnish
- Optional cooked rice for serving
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Cauliflower: Toss cauliflower with cornstarch, oil, and roast until crispy.
- Make Sauce: Whisk together soy sauce, vinegar, hoisin, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
- Cook Vegetables: Sauté bell pepper, add sauce, thicken with cornstarch slurry.
- Combine Ingredients: Toss in roasted cauliflower, peanuts, and green onions.
- Finish and Serve: Garnish with sesame seeds, and serve hot over rice.
Notes
- For extra heat, add a chopped dried red chili or more red pepper flakes.
- Air frying the cauliflower is a quicker alternative to roasting.
- Gluten-free option: Use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 240
- Sugar: 7g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
