Kung Pao Cauliflower

Kung Pao Cauliflower is a vibrant, veggie-forward twist on the classic Kung Pao Chicken—bringing you all the bold flavours of Sichuan cuisine in a healthier, plant-based way. This recipe transforms humble cauliflower into crispy, saucy bites coated in a spicy, sweet, and savoury glaze that’s irresistible. Whether you’re looking to eat more veggies or love Asian-inspired meals, this dish delivers restaurant-style flavour right at home.

You’ll love how the cauliflower soaks up that iconic Kung Pao sauce, mingling it with crunchy peanuts, bell peppers, and scallions for extra colour and crunch. Every bite is a perfect balance of tangy, spicy, and slightly sweet—ideal for anyone who craves a little excitement at dinner. It’s a crowd-pleaser for family dinners, quick weeknight meals, or as a stunning addition to a party spread.

This recipe uses easy-to-find ingredients and doesn’t require any deep-frying—just a good stir-fry in your skillet or wok. With minimal preparation and a fast cooking time, Kung Pao Cauliflower is as practical as it is flavourful. Serve it over steamed rice, alongside noodles, or as a stand-alone dish for a satisfying, guilt-free meal.

Why You’ll Love This Recipe

- Crispy Yet Tender: The cauliflower comes out perfectly golden and crisp on the outside yet remains soft and flavourful on the inside, just like a restaurant-style stir-fry.

- Packed with Flavour: The homemade Kung Pao sauce is the real star, blending savoury, spicy, tangy, and sweet notes for a truly addictive taste.

- Healthier Take: Enjoy all the bold, classic Kung Pao flavours with none of the guilt—this recipe is baked or stir-fried, not deep-fried.

- Quick & Weeknight-Friendly: With simple preparation and a fast cooking time, you can have dinner on the table in under an hour.

- Completely Plant-Based: Vegan and dairy-free, making it an excellent option for a variety of diets without sacrificing taste or texture.

Prep Time 20 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 45 mins

Cooking Method: Stove Top Stir Fry

Cuisine: Chinese

Courses: Dinner, Lunch, Vegetarian

Difficulty: Intermediate

Servings: 4

Calories: 210 per serving

Best Season: Suitable throughout the year

Description

Kung Pao Cauliflower is a vibrant, veggie-forward twist on the classic Kung Pao Chicken—bringing you all the bold flavours of Sichuan cuisine in a healthier, plant-based way. This recipe transforms humble cauliflower into crispy, saucy bites coated in a spicy, sweet, and savoury glaze that’s irresistible.

Ingredients

For The Cauliflower

1 large Head Of Cauliflower (Cut Into Bite-Sized Florets)
2 tbsp Cornstarch
1 tbsp All-Purpose Flour (Optional for Extra Crispiness)
2 tbsp Olive Oil (Or Any Neutral Oil)
1/2 tsp Salt
1/4 tsp Black Pepper

For The Kung Pao Sauce

3 tbsp Soy Sauce (Low Sodium Preferred)
1 1/2 tbsp Rice Vinegar
1 1/2 tbsp Maple Syrup (Or Honey)
2 tbsp Water
1 tbsp Hoisin Sauce
1 tbsp Sriracha
2 tsp Cornstarch
1 tsp Toasted Sesame Oil

For The Stir Fry

1 Red Bell Pepper (Chopped)
1 Green Bell Pepper (Chopped)
1/2 cup Roasted Peanuts (Unsalted)
5 Dried Red Chilies (Optional, For Heat)
4 cloves Garlic (Minced)
1 small Ginger (Minced)
4 Green Onions (Sliced, White And Green Parts Separated)

For Garnish

Sliced Green Onions (According to the need)
Toasted Sesame Seeds (According to the need)

Instructions

1
Prepare The Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them in a large mixing bowl. Add cornstarch, all-purpose flour (if using), olive oil, salt, and black pepper. Toss everything together until the florets are evenly coated. Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper.
2
Roast The Cauliflower
Place the baking sheet with the coated cauliflower florets into the preheated oven. Roast for 20–25 minutes, flipping the florets halfway through until they are golden, crisp, and tender on the inside. Remove the dish from the oven and set it aside.
3
Prepare The Kung Pao Sauce
While the cauliflower is roasting, prepare the Kung Pao sauce. In a small mixing bowl, whisk together soy sauce, rice vinegar, maple syrup, water, hoisin sauce, sriracha, cornstarch, and toasted sesame oil until smooth. Make sure there are no lumps of cornstarch. Set the sauce aside—it will thicken when added to the hot pan later.
4
Stir Fry The Vegetables and Aromatics
Heat a large skillet or wok over medium-high Heat. Add a tablespoon of oil, then toss in the dried red chillies (if using), minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Add the chopped red and green bell peppers, as well as the white parts of the green onions. Stir-fry for another 2–3 minutes until the veggies are just beginning to soften but still have some crunch.
5
Combine Everything & Add Sauce
Add the roasted cauliflower florets to the skillet or wok with the stir-fried veggies. Give the prepared Kung Pao sauce a quick stir, then pour it evenly over the cauliflower and vegetables. Toss everything together on medium-high Heat, stirring constantly, until all the pieces are well coated and the sauce thickens and becomes glossy—about 2–3 minutes. Add the roasted peanuts and the green parts of the green onions, stirring just until combined.
6
Garnish And Serve
Once the sauce has thickened and everything is well combined, turn off the Heat. Transfer the Kung Pao Cauliflower to a serving platter or bowl. Garnish generously with the remaining sliced green onions and a sprinkle of toasted sesame seeds for extra flavour and crunch. Serve hot, straight from the pan, as a main dish or with steamed rice or noodles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 367.87kcal

% Daily Value *
Total Fat 22.06g34%
Saturated Fat 3.42g18%
Cholesterol 0.12mg1%
Sodium 1346.48mg57%
Potassium 1061.45mg31%
Total Carbohydrate 35.44g12%
Dietary Fiber 9g36%
Sugars 12.6g
Protein 13.52g28%

Vitamin A 1393.74 IU
Vitamin C 170.27 mg
Calcium 180.62 mg
Iron 3.61 mg
Vitamin E 1.93 mg
Vitamin K 78.87 mcg
Thiamin 0.31 mg
Riboflavin 0.36 mg
Niacin 5.47 mg
Vitamin B6 0.74 mg
Folate 186.23 mcg
Pantothenic Acid 1.89 mg
Phosphorus 262.39 mg
Magnesium 111.45 mg
Zinc 1.93 mg
Selenium 6.97 mcg
Copper 0.62 mg
Manganese 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

-Customize the Heat: Adjust the number of dried red chillies or the amount of sriracha to make it milder or spicier to your liking.

-Nut Substitutions: You can swap peanuts for cashews or sunflower seeds for a different crunch or omit nuts entirely for an allergy-friendly serving.

-Crisper Cauliflower: For extra-crispy florets, use a wire rack on your baking sheet or broil the roasted cauliflower for 1–2 minutes at the end.

-Make It Gluten-Free: Use tamari instead of soy sauce, and be sure to check your hoisin sauce for gluten-free labelling.

-Prepare Ahead: The sauce can be mixed in advance and stored in the fridge for up to 2 days. Leftover cooked Kung Pao Cauliflower reheats well in a skillet or microwave.

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Serving Suggestions

-Serve Over Steamed Rice: For a classic experience, pile the Kung Pao Cauliflower over a bed of hot, steamed jasmine or basmati rice, allowing the sauce to soak in for extra flavour.

-Pair With Noodles: Enjoy with stir-fried noodles or simple meal for a delicious Asian-inspired noodle bowl.

-Make It a Party Appetizer: Serve in bite-sized portions with toothpicks for a crowd-pleasing starter at gatherings or potlucks.

-Fresh Veggie Sides: Pair with a crisp cucumber salad, Asian slaw, or sautéed greens to balance the spicy-sweet flavours.

-Lunch Box Hero: Let leftovers cool and pack them in a lunch box with rice and a handful of roasted peanuts for a satisfying, flavourful lunch for the next day.