Kung Pao Cauliflower

Kung Pao Cauliflower turns a takeout classic into a vegetarian feast. With a fusion of garlic, ginger, and Sichuan peppercorns, this dish combines the spice of Asian cuisine with the the subtle, smoky notes of roasted cauliflower. Perfect for weekday dinners or a laid-back weekend meal, this recipe brings restaurant-quality taste to your table without the hassle.

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.

Ingredients You Need to Make Kung Pao Cauliflower

For the Base and Stir Fry

• Rice: Opt for jasmine or basmati for a fragrant touch.
• Cauliflower: Choose a fresh head of cauliflower with tightly packed florets and no brown spots.
• Peanut Oil: A good quality oil ensures better roasting and sautéing.
• Freshly Ground Black Pepper: For a fresher, more robust flavor.
• Red Bell Pepper: Look for bright, firm peppers with smooth skin.
• Green Onions: Fresh and crisp stalks are best.
• Garlic: Choose bulbs that are shiny and plump.
• Fresh Ginger: Choose a large knob that is firm with tight, smooth skin.

To Make the Sauce

• Soy Sauce or Reduced Sodium Soy Sauce: Depending on your sodium preference.
• Hot Chili Paste: Sambal oelek is a great choice for authentic spice.
• Honey: Raw varieties offer a more complex sweetness.
• Rice Vinegar: Unseasoned is best to control salt content.
• Sichuan Peppercorns: Available in Asian markets or spice stores (also called Szechuan peppercorns).
• Cornstarch: Essential for thickening the sauce.

For Garnish and Additional Flavor

• Unsalted Peanuts: Ideally roasted peanuts for crunch and unsalted to avoid an overly salty dish.
• Red Pepper Flakes: Optional, for added heat.

Recipe Tips

• Cauliflower Preparation: Cut the cauliflower into even-sized florets for even roasting.
• Sauce Consistency: For a thicker sauce, you can increase the amount of cornstarch slightly. Be sure to mix it with water first to prevent lumps.
• Heat Level: Adjust the amount of hot chili paste and Sichuan peppercorns to suit your heat tolerance. You can always add more later, but it’s tough to tone down an overly spicy dish.
• Serving Time: Try to time the rice and cauliflower so they finish cooking around the same time. This way, the flavors meld better and you can enjoy the dish at its best.
• Garnishing: Don’t skimp on the garnish of peanuts and red pepper flakes. They provide both crunch and a final layer of flavor to the dish.

Mistakes to Avoid

• Overcrowding the Pan: When roasting the cauliflower, avoid crowding too many florets onto a single baking sheet. This prevents proper air circulation and the cauliflower will steam rather than roast.
• Ignoring Sauce Texture: Be mindful when adding the cornstarch mixture to the sauce. Adding it too quickly can create lumps, and failing to simmer the sauce enough may leave it too thin.
• Skipping Fresh Aromatics: Don’t substitute garlic powder for fresh garlic or ground ginger for fresh ginger. The authentic taste of this dish comes from the fresh aromatics.
• Overcooking Vegetables: Keep an eye on the bell peppers and green onions when sautéing. They should soften but not become mushy, maintaining some texture in the final dish.
• Uneven Heat Distribution: Don’t rush the step where you heat the oil in the skillet. Unevenly heated oil can lead to uneven cooking of your vegetables and aromatics.

Recipe Options

• Replace peanut oil with sesame oil for a slightly different aromatic profile. Just remember that sesame oil has a stronger flavor.
• For a nut-free version, use sunflower seeds instead of peanuts. The taste will be different, but you’ll still get that desired crunch.
• If Sambal Oelek isn’t available, you can substitute it with Sriracha, although the flavor will be less complex.
• If you’re not a fan of Sichuan peppercorns, use a pinch of regular black pepper and a dash of Chinese Five-Spice powder for a different but still interesting flavor.
• Add tofu or tempeh to amp up the protein without meat.
• Toss in a handful of snap peas or baby corn for extra crunch and color.

How to Store and Reheat

Store any leftovers in an airtight container and refrigerate for up to 3 days. Leftover rice should be stored separately in an airtight container and eaten within 1-2 days. To reheat, warm in a skillet over medium-low heat, stirring occasionally.

More Must Try Kung Pao Recipes

• Kung Pao Beef
• Kung Pao Shrimp
• Kung Pao Brussels Sprouts

Pair With

• Chinese Cucumber Salad
• Grilled Tuna Steaks with Sesame-Soy Dipping Sauce
• Crispy Baked Egg Rolls
• Salt and Pepper Shrimp

How to Make Kung Pao Cauliflower

Have cooked rice hot and ready to serve (recipe, including prep time is ~50 minutes). Toss cauliflower with 2 tablespoons peanut oil, place on on a parchment lined baking sheet; season with black pepper. Roast for 25-30 minutes at 425°F in a preheated oven until edges are caramelized.

Whisk soy sauce, water, chili paste, honey, rice vinegar, and crushed Sichuan peppercorns in a bowl; set aside. Mix cornstarch with a teaspoon of water in a separate small bowl when the cauliflower has 10 minutes left to roast.

Heat 1 tablespoon peanut oil in a large skillet. Sauté bell pepper for 2 minutes, then add green onions, garlic, and ginger; cook until fragrant. Add the soy sauce mixture, bring to a boil, and stir in cornstarch mixture. Simmer until sauce thickens slightly.

Combine roasted cauliflower with skillet ingredients, heat through, and serve garnished with peanuts and optional red pepper flakes, along with the hot rice.