Description
A vibrant vegetarian twist on the classic Sichuan dish, Kung Pao Cauliflower offers crisp roasted cauliflower with colorful bell peppers in a sweet, spicy sauce.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup roasted peanuts
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Roast the cauliflower: Toss the cauliflower florets with 1 tablespoon of oil, salt, and pepper. Spread them out on a baking sheet and roast at 425°F (220°C) for 20 minutes until they’re lightly golden and tender.
- Prepare the sauce: In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, sesame oil, cornstarch, and water. Set it aside and allow all the flavors to mingle.
- Stir-fry the vegetables: Heat the remaining oil in a wok or large skillet over medium-high heat. Add the red and green bell peppers, stir-frying them for 3 to 4 minutes until they become tender-crisp. Toss in the minced garlic and sauté for just 30 seconds.
- Combine cauliflower and sauce: Gently fold the roasted cauliflower into the skillet, then pour the prepared sauce over everything. Stir to coat every piece evenly and let it cook for an additional 2 to 3 minutes.
- Finish with crunch: Stir in the roasted peanuts and chopped green onions. Serve hot over rice or noodles.
Notes
Roast the cauliflower in advance for maximum flavor. Feel free to use an air fryer for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Stir-Frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Kung Pao, cauliflower, vegetarian, stir-fry, Sichuan, healthy dinner, vegan recipe