Preheat the oven to 450 degrees, Fahrenheit and line two baking sheets with parchment paper.
Mix together the water, ground flaxseed, sesame oil, and garlic powder for the cauliflower batter and set aside for 10 minutes to thicken.
In a large bowl, toss together the cauliflower florets and ground flaxseed batter mixture with a spatula until cauliflower is coated.
Next, sprinkle the cornstarch over the cauliflower florets and toss again with a spatula until all florets are coated.
One by one, remove each floret and place on the parchment lined baking sheets. Bake the florets for 25-30 minutes or until crisp.
While the cauliflower bakes, whisk together all of the kung pao sauce ingredients and set aside.
Once there is 10-12 minutes left until cauliflower is finished baking, begin simmering the sauce. Start by roasting the cashews in a dry skillet over medium heat for 4-5 minutes, stirring frequently to prevent burning.
Next, add the chopped bell pepper and dry sauté for another 3-4 minutes.
Then, add the kung pao sauce and allow to simmer for 5 minutes, stirring occasionally. If desired, you can stir in 1 tablespoon of corn starch to help thicken the sauce (I usually do this).
Once cauliflower is crispy, immediately add it to the skillet and toss to coat the cauliflower in the sauce. There should not be much sauce left pooling in the bottom of the skillet.
Serve immediately over rice and top with sesame seeds and green onion, if desired.
Storage: Best served immediately but can refrigerate for up to3 days. I have not tried freezing this recipe.
I do not recommend using tin foil for this recipe as the cauliflower batter will stick.
I've found that the sweetness and flavors between different brands of sriracha vary widely and can greatly change the flavor profile of this sauce. I use this sriracha if you'd like to use the same one!
Vegan Kung Pao Cauliflower
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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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