Kung Pao Cauliflower
This kung pao cauliflower was inspired by a Chinese fried chicken recipe with vegetables and peanuts; a very popular takeout dish. We will be using a similar sauce but will veganize it with cauliflower. This way everyone can make it at home.
Personally, nothing is more exciting for me, nothing re-affirms my love for plants more than fresh cut veggies and a delicious homemade sauce. I often make this dish when I am short on time because it is so quick and delicious. Trust me, this is a finger-licking, knockout Kung Pao dish.
Sometimes people add extra vegetables while sautéing: bell peppers, onions, zucchini, etc. I prefer it as written, allowing the cauliflower to take center stage. Kung pao cauliflower refrigerates for up to two weeks. It can also be frozen for up to three months. If you wish to prepare it in advance for a busy day, freeze it and, when the time arrives, simply sauté the cauliflower in a pan on low heat with some oil and a sprinkle of water.
We’ll begin by roasting our cauliflower in the oven. In the meantime, we’ll prepare the sauce and chop the garnishes. Then we’ll toss the roasted cauliflower with the prepared sauce, add our garnishes and serve. This recipe is versatile. Serve it by itself as an appetizer, or with noodles or sticky rice as a meal.
I encourage you to share your experience in the comments below if you tried this Kung Pao Cauliflower or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Kung Pao Cauliflower
Ingredients
- 1 head Cauliflower
- 3 tbsp Sesame Oil
- ⅛ tsp Salt or to taste
- ⅛ tsp Black Pepper or to taste
Sauce
- 3 tbsp Soy Sauce
- 1 tbsp Vinegar
- 2 tsp Chili Garlic Sauce (East Asian)
- 1 tbsp Agave
- 1 tbsp Ginger minced
- 1 tbsp Garlic minced
- 1 tbsp Corn Starch
Garnish
- 1 tsp White Sesame Seeds toasted
- 2 tbsp Peanuts toasted
- 1 string Green Onion diced
- 2 tbsp Fresh Cilantro diced
Instructions
- Preheat the oven to 475 F.
- In a large mixing bowl add chopped cauliflower, two tablespoons of sesame oil, salt and pepper. Mix very well together until the cauliflower is completely covered. Bake for 25 minutes.
- In the meantime, in a small mixing bowl add soy sauce, vinegar, agave, cornstarch, chili garlic sauce, ginger and garlic. Whisk it all together well, then set aside.
- Heat a wok over low-medium heat. Add one tablespoon of sesame oil, the roasted cauliflower, and the whisked sauce. Toss together well until the cauliflower florets are completely covered.
- Simmer for 1 minute, then remove from heat.
- Add garnishes and serve hot.