Name: Spicy Crispy Kung Pao Cauliflower
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: International
Ingredients: For the Cauliflower:; 1 medium cauliflower, cut into bite-sized florets; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 tablespoons oil for frying; For the Kung Pao Sauce:; 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 2 tablespoons maple syrup or sugar; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes (adjust to taste); 2 teaspoons cornstarch mixed with 1 tablespoon water; For the Stir-Fry:; 1 tablespoon oil; 4-5 dried red chilies; 3 cloves garlic, minced; 1-inch ginger, minced; 1/2 cup roasted peanuts; 2 green onions, chopped (for garnish)

Description

This Spicy Crispy Kung Pao Cauliflower recipe is a delightful vegan twist on the classic Kung Pao chicken. Crispy cauliflower florets are tossed in a rich and tangy Kung Pao sauce made with soy sauce, rice vinegar, hoisin, and spices. The dish is further enhanced with roasted peanuts, garlic, ginger, and a burst of heat from dried red chilies. Ideal for serving over steamed rice or noodles, this flavorful dish is both satisfying and healthy.

Ingredients

For the Cauliflower:

1 medium cauliflower, cut into bite-sized florets

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons oil for frying

For the Kung Pao Sauce:

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

2 tablespoons maple syrup or sugar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes (adjust to taste)

2 teaspoons cornstarch mixed with 1 tablespoon water

For the Stir-Fry:

1 tablespoon oil

4-5 dried red chilies

3 cloves garlic, minced

1-inch ginger, minced

1/2 cup roasted peanuts

2 green onions, chopped (for garnish)

Instructions

oss the cauliflower florets with cornstarch and a pinch of salt until evenly coated.

Heat oil in a large skillet over medium-high heat. Add the cauliflower and fry for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.

In a small bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, ginger, garlic powder, red pepper flakes, and cornstarch slurry). Set aside.

In the same skillet, add 1 tablespoon of oil. Toss in the dried red chilies, garlic, and ginger, and sauté for 1 minute until fragrant.

Add the crispy cauliflower and pour in the prepared Kung Pao sauce. Stir well to coat the cauliflower evenly, cooking for another 2-3 minutes until the sauce thickens.

Toss in the roasted peanuts and stir to combine. Garnish with green onions.

Serve hot over steamed rice or noodles.

Notes

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 210 kcal | Servings: 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-fry
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 210 kcal

Keywords: Kung Pao Cauliflower, Crispy Cauliflower, Spicy Stir-Fry, Vegan Kung Pao, Healthy Vegan Recipe, Plant-Based Cauliflower, Vegan Stir-Fry