Kung Pao Cauliflower
This Kung Pao Cauliflower recipe features crispy cauliflower florets tossed in a savory Kung Pao sauce, combined with fresh vegetables and nuts.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Cauliflower
- 1 medium head cauliflower, cut into florets
- ¼ cup cornstarch
- ½ cup water
- ½ cup all-purpose flour (or rice flour for gluten-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Kung Pao Sauce
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar or maple syrup
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with water to thicken
- ½ teaspoon red pepper flakes or more for extra heat
For Stir-Frying
- 2 tablespoon oil
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- ½ cup roasted peanuts or cashews
- ¼ cup dried red chilies optional, for authentic heat
- ¼ cup green onions, sliced for garnish
Instructions
- In a mixing bowl, combine cornstarch, water, all-purpose flour, salt, garlic powder, and black pepper to create a batter. Coat the cauliflower florets in the batter.
- Heat oil in a frying pan over medium heat. Fry the coated cauliflower until golden and crispy. Remove and set aside.
- In the same pan, add more oil if needed and sauté the red and green bell peppers until tender.
- Add the fried cauliflower, peanuts or cashews, and dried red chilies to the pan.
- In a separate bowl, mix together soy sauce, hoisin sauce, rice vinegar, brown sugar or maple syrup, sesame oil, minced garlic, grated ginger, and cornstarch mixed with water.
- Pour the sauce over the cauliflower and vegetables in the pan. Stir well to combine and let it cook for a few more minutes.
- Serve hot, garnished with sliced green onions.
Notes
You can adjust the spice level by adding more or fewer red pepper flakes. Use rice flour for a gluten-free option.