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Kung Pao Cauliflower

Irresistible Kung Pao Cauliflower That's Spicy and Satisfying

Discover a spicy and satisfying meat-free twist on the classic Kung Pao Chicken with this Kung Pao Cauliflower recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Kung Pao Cauliflower Delight
  • 1 head Cauliflower cut into bite-sized florets
  • 1 cup Chickpea Flour provides the batter
  • 1/2 cup Cornstarch helps create a crispy coating
  • 1 cup Plant-Based Milk adds moisture and binds batter
  • 2 tbsp Soy Sauce imparts saltiness and umami
  • 1 bell pepper Bell Pepper
  • 2 cloves Garlic minced
  • 1 inch Fresh Ginger minced
  • 1 tbsp Oil or Water for sautéing
  • 1 cup Water to mix sauce
  • 2 tbsp Rice Vinegar adds acidity
  • 2 tbsp Maple Syrup provides sweetness
  • 1 tsp Smoked Paprika infuses smoky flavor
  • 1 tsp Cayenne Pepper or Dried Chilies adjust for heat
  • 2 tbsp Sesame Seeds for garnishing
  • 2 tbsp Fresh Chives for garnishing
  • 1/4 cup Peanuts for garnishing

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • skillet

Method
 

Step‑by‑Step Instructions for Kung Pao Cauliflower
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine cornstarch, chickpea flour, plant-based milk, and soy sauce. Whisk until smooth, and let it sit for 1 minute.
  3. Coat the cauliflower florets in the batter and place them on the baking sheet. Bake for 20 minutes until golden brown and crispy.
  4. Heat oil or water in a skillet over medium heat. Add minced garlic and ginger, sauté for 1 minute.
  5. Add sliced bell pepper to the skillet, cover, and sauté for an additional 5-6 minutes until tender.
  6. In a separate bowl, mix water, rice vinegar, maple syrup, smoked paprika, and cayenne or dried chilies to prepare the sauce.
  7. Pour the sauce into the skillet, bring to a gentle boil for 1 minute while stirring constantly.
  8. Add the baked cauliflower to the skillet, toss to coat in the sauce, and return to the oven for another 10-15 minutes if desired crispy.
  9. Serve hot, garnished with sesame seeds, fresh chives, and peanuts.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. For longer storage, freeze for up to 3 months.

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