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kung pao cauliflower on a bed of rice on a black plate with chop sticks

Kung Pao Cauliflower

Lauren Casolaro
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. 
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Dish, Side
Cuisine Chinese
Servings 4 Servings
Calories 189 kcal

Ingredients
 

Cauliflower

  • 1 medium to large head of cauliflower chopped into florets
  • 1 tablespoon (10 g) corn starch
  • 1 tablespoon (15 mL) olive oil

Vegan Kung Pao Sauce

  • ⅓ cup (75 mL) soy sauce
  • ¼ cup (60 g) water
  • 1 tablespoon (10 g) cornstarch
  • 3 tablespoons (45 mL) hoisin sauce
  • 2 tablespoons (30 mL) maple syrup
  • 2 tablespoons (30 mL) rice vinegar
  • 1 teaspoon (5 g) sriracha
  • 1 teaspoon black pepper
  • 1 tablespoon (15 mL) sesame oil
  • 3 cloves (15 g) garlic minced
  • 1 teaspoon (5 g) ginger minced

Serving Suggestions

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

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • 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.
    1 medium to large head of cauliflower, 1 tablespoon corn starch, 1 tablespoon olive oil
  • In a bowl, whisk together tamari or coconut aminos, hoisin sauce, maple syrup, rice vinegar, sesame oil, sriracha, pepper, water, and cornstarch.
    ¼ cup water, ⅓ cup soy sauce, 3 tablespoons hoisin sauce, 2 tablespoons maple syrup, 2 tablespoons rice vinegar, 1 teaspoon sriracha, 1 teaspoon black pepper, 1 tablespoon cornstarch
  • 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.
    1 tablespoon sesame oil, 3 cloves garlic, 1 teaspoon ginger
  • Add the cauliflower to the sauce and stir until evenly coated.
  • 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. 

Nutrition

Serving: 1/4 recipeCalories: 189kcalCarbohydrates: 27gProtein: 5gFat: 7.5gSaturated Fat: 1.1gSodium: 1114mgFiber: 4.5gSugar: 11g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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