Kung Pao Cauliflower (Print Version)
Crispy roasted cauliflower in a spicy-sweet Szechuan sauce with peanuts, bell peppers, and aromatics. A 45-minute vegan main dish.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - ½ teaspoon salt
→ Sauce
05 - 3 tablespoons soy sauce (use tamari for gluten-free)
06 - 2 tablespoons rice vinegar
07 - 1½ tablespoons hoisin sauce
08 - 1 tablespoon maple syrup or sugar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons cornstarch
11 - 2 tablespoons water
→ Stir-Fry
12 - 1 tablespoon vegetable oil
13 - 4 dried red chilies, broken into halves
14 - 3 cloves garlic, minced
15 - 1 tablespoon fresh ginger, minced
16 - ½ cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)
# How to Cook:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with cornstarch, vegetable oil, and salt until evenly coated.
03 - Spread cauliflower on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp-tender.
04 - Whisk together all sauce ingredients in a small bowl until smooth.
05 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add dried chilies and toast for 30 seconds until fragrant.
06 - Add garlic, ginger, and the white parts of green onions. Stir-fry for 1 minute.
07 - Add red bell pepper and cook for 2–3 minutes until just tender.
08 - Add roasted cauliflower and peanuts to the pan. Pour in the sauce and stir well to coat. Cook for 2–3 minutes until the sauce thickens and everything is evenly glazed.
09 - Remove from heat and garnish with the green parts of the onions.
# Expert Advice:
01 -
- The cauliflower gets impossibly crispy in the oven before soaking up that addictive sweet and spicy sauce
- It comes together in under an hour but tastes like something from a restaurant
- Everything cooks in one pan after roasting, making cleanup surprisingly manageable
02 -
- Crowding the baking sheet will steam the cauliflower instead of roasting it, so use two sheets if needed
- The sauce thickens quickly once added to the hot pan, so have everything ready before pouring
- Dried chilies can vary in heat, so taste one before adding more or removing seeds for milder flavor
03 -
- Toast your peanuts in a dry pan for 2 minutes before adding them to bring out their natural oils and extra crunch
- For restaurant-quality results, use a wok or cast iron skillet that gets very hot and creates those caramelized edges