Description
This Kung Pao Cauliflower recipe offers a spicy, tangy, and nutty twist on a classic Chinese dish, using crispy oven-baked cauliflower florets coated in a flavorful sauce with stir-fried vegetables and toasted peanuts. Perfect for a vegetarian meal packed with vibrant textures and bold flavors.
Ingredients
Scale
Cauliflower and Coating
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch (for coating)
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- 1 teaspoon cornstarch (to thicken)
Stir-Fry Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup unsalted dry roasted peanuts
- 2 cloves garlic, minced
- 1/2-inch piece fresh ginger, grated
- 2-3 dried red chilies (optional, for extra heat)
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Coat the cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper. Add the cornstarch and toss again to evenly coat each floret, which helps achieve a crispy texture.
- Bake the cauliflower: Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through to ensure even crispiness and a golden brown color.
- Prepare the sauce: While the cauliflower bakes, whisk together soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, and cornstarch in a small bowl until smooth. Set this flavorful sauce aside.
- Toast the peanuts: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the dry roasted peanuts and stir-fry for 1-2 minutes until they become lightly toasted. Remove peanuts and set aside.
- Stir-fry aromatics and vegetables: Using the same skillet, add minced garlic, grated ginger, and dried red chilies if using. Stir-fry for about 1 minute until fragrant. Then add sliced bell pepper and onion, cooking for 3-4 minutes until vegetables are tender-crisp.
- Combine cauliflower with vegetables: Add the baked cauliflower to the skillet with the vegetables. Pour the prepared sauce over everything and toss to coat all ingredients evenly.
- Finish cooking: Cook the mixture for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld together beautifully.
- Serve and garnish: Transfer to a serving dish and garnish with the toasted peanuts and sliced green onions. Serve hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- For a gluten-free option, use tamari instead of regular soy sauce.
- Adjust the amount of sriracha to control the spiciness of the dish.
- Make sure to thoroughly coat cauliflower with cornstarch for a crispier texture.
- Feel free to add other vegetables like snap peas or carrots for more color and nutrients.
- This dish can be made ahead; just reheat gently to maintain crispness.
