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With just 15 minutes of hands-on tie and simple ingredients, Kung Pao Cauliflower delivers bold, takeout-style flavor in a vegetarian dinner that’s easy to make at home.
In less than an hour, you’ll elevate basic pantry staples into a feast for the senses. Imagine cauliflower florets, perfectly roasted until tender, mingling with crunchy peanuts in a sticky sauce that offers just the right amount of fiery kick. It’s a dish that sets a new standard for what quick and delicious should be.
Table of Contents
Ingredients for Kung Pao Cauliflower
- Rice: I like to use jasmine or brown basmati for a nuttier flavor.
- Cauliflower: Choose a tight, firm head with no browning. Cut into similar-sized florets for even roasting.
- Peanut Oil: Great for high-heat cooking. You can use another high heat oil like avocado oil if you prefer.
- Red Bell Pepper: Adds sweetness and color; use yellow or orange if that’s what you have.
- Green Onions: Fresh and crisp stalks are best. Use both white and green parts for layered flavor and color.
- Garlic: Choose fresh bulbs that are shiny and plump.
- Fresh Ginger: Choose a large knob that is firm with tight, smooth skin.
- Soy Sauce: Regular or reduced-sodium both work. Tamari makes it gluten-free.
- Hot Chili Paste: Sambal oelek is a great choice for authentic spice.
- Honey: I prefer raw honey for a more complex sweetness. Use maple syrup or agave for a vegan option.
- Rice Vinegar: Unseasoned is best to avoid added salt and sugar.
- Sichuan Peppercorns: Available in Asian markets or spice stores (also called Szechuan peppercorns). Toast lightly before crushing to intensify the flavor.
- Cornstarch: Be sure to sift out any lumps.
- Unsalted Peanuts: Ideally roasted peanuts unsalted to avoid an overly salty dish. I prefer whole for maximum crunch.
- Black Pepper: Freshly ground is best (as always).
- Red Pepper Flakes: Optional, for added heat.
Why This Recipe Works
- Two-stage method keeps texture: Roasting cauliflower separately prevents sogginess when it meets the sauce.
- Just enough cornstarch: Thickens without turning the sauce gloopy.
- Heat and aromatics are balanced: Garlic, ginger, chili paste, and Sichuan peppercorns combine for bold but not overwhelming flavor.
- Tried-and-true timing: I tested several oven temps and cook times to get those caramelized edges without overcooking.
- Sauce sticks without deep frying: Tossing at the end over heat lets the sauce cling to the cauliflower.
How to Make Kung Pao Cauliflower
Cook the rice: Have cooked rice hot and ready to serve (recipe, including prep time is ~50 minutes).
Roast the cauliflower: Toss florets with oil and black pepper, spread on a parchment-lined sheet pan, and roast at 425°F for 25–30 minutes until golden and crisp on the edges.
Whisk the sauce: In a bowl, combine soy sauce, water, chili paste, honey, vinegar, and crushed Sichuan peppercorns. Stir the cornstarch with a little water in a separate bowl to make a slurry.
Stir-fry the vegetables: In a large skillet over medium-high heat, sauté bell pepper for 2 minutes. Add green onions, garlic, and ginger; cook until fragrant and just softened.
Simmer the sauce, combine and finish: Pour in the soy mixture and bring to a boil. Stir in the cornstarch slurry and simmer until the sauce thickens slightly, about 2 minutes. Add the roasted cauliflower to the skillet and toss to coat. Heat through, then serve hot over rice with roasted peanuts and red pepper flakes.
Pro Tips
- Line the baking sheet with parchment for easier cleanup and better browning.
- Don’t overcrowd the cauliflower; use two pans if needed.
- Toast the Sichuan peppercorns briefly in a dry skillet before crushing.
- Wait until the last minute to add the sauce so the cauliflower stays crisp.
- Stir the cornstarch slurry right before adding, it settles quickly.
Recipe Variations
- Make it vegan: Swap the honey for either maple or agave syrup.
- No peanuts? Use sunflower seeds or cashews.
- Extra vegetables: Toss in snap peas or baby corn with the bell pepper.
- Add spice: Add red pepper flakes or double the chili paste for extra spicy kick.
- Add protein: Stir in tofu or tempeh cubes before the sauce.
Storage and Reheating
Store leftovers, refrigerated in an airtight container, for up to 3 days. Refrigerate leftover rice separately in an airtight container, and use within 1–2 days. Reheat gently in a skillet over medium-low to help revive the sauce and texture. The sauce can be made up to 3 days ahead and stored in the fridge.
FAQ
Roast it before adding to the sauce and serving. Don’t skip the parchment on the baking sheet to avoid sticking. And give the florets room on the pan instead of crowding, where they’ll steam instead of caramelize; air circulation matters.
Yes. Use tamari in place of soy sauce and double-check your chili paste and vinegar.
Yes. Air fry at 400°F for 15–18 minutes, shaking halfway. It gets a bit crispier this way.
You can sear the cauliflower in batches in a hot skillet, but it takes longer and won’t get the same caramelization.
Cracked black pepper and a pinch of Chinese Five-Spice will do in a pinch. It won’t taste exacly the same, but still give nice depth.
It’s moderately spicy. Start with less chili paste if you’re sensitive to heat, or add extra if you love extra kick.
Kung Pao Cauliflower is a simple meal that always feels like a treat. When you try it, please come back to leave a comment and rating; I’d love to hear how it goes.
Pair With
- Chinese Cucumber Salad
- Grilled Tuna Steaks with Sesame-Soy Dipping Sauce
- Crispy Baked Egg Rolls
- Salt and Pepper Shrimp
More Delicious Kung Pao Recipes
Kung Pao Cauliflower
Video
Ingredients
- 1 cup rice
- 2 pounds cauliflower cut into bite size florets
- 3 tablespoons peanut oil divided
- freshly ground black pepper to taste
- 1 teaspoon cornstarch
- 1 red bell pepper seeds and membrane removed, diced
- 6 green onions white and green parts, cut diagonally into 2-inch pieces, plus more, sliced for garnish (optional)
- 3 cloves garlic minced
- 2 tablespoons minced peeled fresh ginger
- 1/4 cup soy sauce or reduced sodium soy sauce
- 1/4 cup water
- 1 tablespoon hot chili paste such as sambal oelek
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon Sichuan peppercorns (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
- 1/2 cup roasted unsalted peanuts
- red pepper flakes to taste
Instructions
- Cook rice according to package directions. (You'll want it to be cooked and hot at the same time that you're ready to serve the cauliflower.)
- Preheat oven to 425 °F (218 °C).
- Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss cauliflower florets with 2 tablespoons of the peanut oil and spread in a single layer on prepared baking sheet; season with freshly ground black pepper. Roast 25-30 minutes, or until tender-crisp with caramelized edges.
- Meanwhile, in a medium bowl, whisk together soy sauce, water, chili paste, honey, rice vinegar and crushed Sichuan peppercorns until well combined. Set aside.
- When cauliflower has about 10 minutes left to roast, stir cornstarch and 1 teaspoon water together in a small bowl until smooth. Set aside.
- Heat remaining 1 tablespoon peanut oil in a large skillet over medium-high heat. Add bell pepper; cook and stir 2 minutes, or until starting to soften. Add green onions, garlic and ginger; cook and stir until garlic and ginger are fragrant and lightly toasted, about 2 minutes.
- Add soy sauce mixture and stir; bring to a boil. Stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly, about 1-2 minutes. Remove from heat.
- When cauliflower is done, transfer to skillet with other vegetables; set over medium heat and toss to combine. When hot, transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and red pepper flakes (optional); serve with hot cooked rice.
Notes
- For a vegan version, skip the honey and use maple syrup, agave nectar or other sweetener instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fun idea to sub cauliflower into this recipe! We eat a fair amount of cauliflower as it helps bulk up our plates without adding a ton of calories. I’ll have to try this recipe and make cauliflower the star of the show rather than a side dish!
Can’t wait for you and your family to taste this, David!