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This takeout inspired dish is tangy, spicy, and slightly sweet! A deliciously simple weeknight meal that only requires 30 minutes of prep!
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Kung Pao Cauliflower Recipe
Ingredients
Cauliflower:
- ¼ cup neutral oil
- 1 medium cauliflower cut into florets
- ½ cup 60g all-purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- ½ cup water
Sauce:
- 5 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- ¼ cup water
- Cornstarch slurry: 2 tsp cornstarch + 3 tbsp water
Stir fry:
- 4 green onions chopped, whites and greens separated
- 1 red bell pepper chopped
- 5-15 dried red chiles deseeded
- 1 tbsp ginger minced or grated
- 6 cloves garlic minced or grated
- ⅓ cup peanuts
Instructions
- Prepare the sauce. In a medium bowl, combine the soy sauce, rice vinegar, brown sugar, and water and mix together. Set aside.
- Prepare the cauliflower batter. Add the flour, cornstarch, and salt to a large bowl and whisk together. Add the water and whisk until a smooth batter forms. Add the cauliflower florets and toss together until they are well-coated in the batter.
- Heat the oil in a large wok or skillet over medium-high heat. Once heated, add the cauliflower florets to the oil one at a time. Make sure not to overcrowd the pan. Toss occasionally until the cauliflower is golden brown on all sides.
- Once golden brown, remove from the oil and place on a wired rack. You’ll likely have to fry the cauliflower in 2-3 batches.
- Remove excess oil from the pan and lower the heat to medium. Add the whites of the green onions, red bell pepper, chiles, ginger, garlic, and peanuts. Sauté until the red bell pepper is slightly softened and everything is fragrant, 3-4 minutes.
- Add the prepared sauce and stir together. Once the sauce is bubbling, add the cornstarch slurry. Quickly stir together until the sauce thickens.
- Add the crispy cauliflower to the sauce and toss to coat.
- Serve over rice and top with the reserved green onions. Enjoy!
Video
Notes
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Update Notes: This post was originally published on April 29, 2020 and has been republished on March 2, 2021 to include step by step process shots, new photos, tips, FAQs and an improved recipe.
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12 Comments
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Delicious!! Loved this recipe very much. I think that next time, I will double the sauce, so that it is even juicer with tastyness. (It was a little dry.) YUMMY!
Hello, can we use rice vinegar instead of apple cider vinegar? Can we also use more maple syrup instead of the brown sugar?
Loved it! I actually made the cauliflower in the air fryer because it’s too hot outside to turn on the oven and it was delish. Thanks!!
I’m so glad!! Using the air fryer is a great idea!
I absolutely LOVE this dish! The sauce is a perfect combo of sweet and spicy, which makes me feel like it’s take out from a local restaurant! My fiancé, who eats meat, also loves it! I added roasted chickpeas (needed to use them up) too! Thanks so much xoxo
Yay, Chelsea! So glad you guys loved this one.
I made this last night and the whole family loved it! Thanks for a great recipe!
I’m so glad to hear that!!
I made this last night and just had the left overs which may have been even more tasty! YUM! Mine was not nearly as picture perfect because I used brown rice and yellow and orange bell peppers, but it was delicious! 😋
Yay! I love dinners that are also delicious leftovers!
This sauce sounds absolutely amazing! I wonder how it would be on broccoli!
Hi, Maren! Thank you. I bet it would be just as good on broccoli! I’d love to hear if you try it!