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A bowl of white rice topped with kung pao cauliflower, including cauliflower and red bell pepper, garnished with sliced green onions and peanuts. Chopped peanuts and green onions are on small plates nearby. Chopsticks rest on the bowl.
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5 from 1 vote

Kung Pao Cauliflower

A vegetarian twist on a takeout favorite, the dish delivers a balanced mix of smoky, spicy, and sweet flavors, complemented by a satisfying crunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian
Keyword: copycat, restaurant recipe, spicy
Servings: 4 people
Author: Marissa Stevens

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.

Video

Notes

  1. For a vegan version, skip the honey and use maple syrup, agave nectar or other sweetener instead.

Nutrition

Calories: 482kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 964mg | Potassium: 1049mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1125IU | Vitamin C: 152mg | Calcium: 103mg | Iron: 3mg

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