Kung Pao Cauliflower

Kung Pao Cauliflower is a delightful and spicy vegan take on the classic Kung Pao Chicken. This dish features crispy cauliflower florets tossed in a savory, tangy sauce combined with vibrant veggies and crunchy peanuts for texture. It's an excellent meal option for a quick and satisfying dinner that can be served over rice or noodles.

50 min total Base: 4 servings 210 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Cauliflower florets, Soy sauce, Rice vinegar, Hoisin sauce, Sriracha sauce, Cornstarch, Vegetable oil, Garlic, minced, Fresh ginger, minced, Red bell pepper, diced, Green onions, chopped, Peanuts, chopped — quantities stay the same regardless of serving count.

Cauliflower florets

1 head(fixed)

Soy sauce

3 tablespoons(fixed)

Rice vinegar

2 tablespoons(fixed)

Hoisin sauce

1 tablespoon(fixed)

Sriracha sauce

1 tablespoon(fixed)

Cornstarch

1 teaspoon(fixed)

Vegetable oil

2 tablespoons(fixed)

Garlic, minced

3 cloves(fixed)

Fresh ginger, minced

1 tablespoon(fixed)

Red bell pepper, diced

1 medium(fixed)

Green onions, chopped

2 stalks(fixed)

Peanuts, chopped

1 cup(fixed)

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the cauliflower florets with 1 tablespoon of vegetable oil and a pinch of salt. Let the cauliflower marinate for about 15 minutes.

Spread the marinated cauliflower evenly on the prepared baking sheet and roast for about 20-25 minutes, until crispy and golden brown, stirring halfway through.

While the cauliflower is roasting, prepare the Kung Pao sauce. In a bowl, mix together soy sauce, rice vinegar, hoisin sauce, Sriracha, and cornstarch until well combined. Set aside.

In a large skillet over medium heat, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 1-2 minutes until fragrant.

Add the diced red bell pepper and cook for another 2-3 minutes, until softened.

Once the cauliflower is done roasting, add it to the skillet along with the prepared sauce and chopped green onions. Stir to coat everything evenly, and cook for an additional 3-5 minutes until the sauce thickens and becomes glossy.

Stir in the chopped peanuts just before serving.

💡 Chef's Tip

For a richer flavor, let the cauliflower marinate in the sauce for 15 minutes before cooking.

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