Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
kung pao cauliflower on a bed of rice on a black plate with chop sticks

Kung Pao Cauliflower


  • Author: Lauren Casolaro
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

This vegan kung pao cauliflower is crispy, healthy, easy to make, and your new guilty pleasure. Serve this recipe alone as an appetizer, or over a bed of rice with roasted peanuts to make an easy weeknight meal. 


Ingredients

Scale

Cauliflower

  • 1 medium to large head of cauliflower, chopped into florets
  • 1 tablespoon corn starch
  • 1 tablespoon olive oil

Vegan Kung Pao Sauce

  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons hoisin sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon black pepper

Serving Suggestions

  • Basmati Rice
  • Roasted salted peanuts
  • Scallions
  • Red pepper flakes
  • Sesame seeds

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Toss the cauliflower in olive oil and cornstarch and spread evenly across the prepared baking sheet. Transfer to the preheated oven and bake for 25-30 minutes, flipping half way through.
  3. In a bowl, whisk together tamari or coconut aminos, hoisin sauce, maple syrup, rice vinegar, sesame oil, sriracha, pepper, water, and cornstarch.
  4. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil and sauté the garlic and ginger for 1 minute until fragrant. Add the sauce from step 3 and bring to a boil. Once boiling, reduce to a simmer, stirring frequently for about 5 minutes, or until the sauce has thickened. Remove from heat.
  5. Add the cauliflower to the sauce and stir until evenly coated.
  6. Serve as is or over rice, topping with peanuts, scallions, and sesame seeds. Enjoy! 

Notes

Nutritional values are estimates only. See our full nutrition disclosure here

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Appetizer, Side, Main Dish
  • Method: Bake
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 189
  • Sugar: 11g
  • Sodium: 1114mg
  • Fat: 7.5g
  • Saturated Fat: 1.1g
  • Carbohydrates: 27g
  • Fiber: 4.5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: kung pao cauliflower, vegan kung pao cauliflower, kung pao sauce, vegan kung pao sauce, pf changs kung pao