Description
A flavorful Kung Pao Cauliflower recipe that offers a delicious and crispy vegetarian alternative to the classic Chinese dish. Cauliflower florets are coated in a seasoned batter and fried until golden, then tossed in a savory, spicy sauce with bell peppers, peanuts, and aromatic ginger and garlic for a satisfying and colorful meal.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower, cut into florets
- 1/2 cup cornstarch
- 1/2 cup water
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Oil for frying (or baking/air-frying alternative below)
Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
- 1/2 tsp red pepper flakes (or more for extra heat)
Vegetables and Garnishes
- 1 tbsp oil
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup roasted peanuts or cashews
- 2–3 dried red chilies (optional, for authentic heat)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower: In a large bowl, combine cornstarch, water, flour, salt, garlic powder, and black pepper. Stir until you have a smooth batter. Add cauliflower florets to the batter and coat them evenly.
- Fry the cauliflower: Heat oil in a large pan over medium-high heat (alternatively, you can bake or air-fry for a healthier option). Fry the cauliflower in batches for 3-4 minutes until golden and crispy. Set aside on a paper towel-lined plate.
- Prepare the sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar (or maple syrup), sesame oil, garlic, ginger, cornstarch-water mixture, and red pepper flakes.
- Stir-fry the vegetables: In the same pan, heat 1 tablespoon of oil. Add the diced red and green bell peppers and stir-fry for 2-3 minutes until softened. Add the peanuts (or cashews), dried red chilies (optional), and the prepared sauce. Stir well to combine.
- Combine cauliflower and sauce: Add the crispy cauliflower florets into the pan and toss them gently to coat with the sauce. Cook for an additional 2-3 minutes until the sauce thickens and the cauliflower is well-coated.
- Serve: Garnish with sliced green onions and serve with steamed rice or noodles.
Notes
- For a gluten-free version, use rice flour instead of all-purpose flour and tamari instead of soy sauce.
- To make the dish healthier, bake or air-fry the battered cauliflower instead of frying.
- Adjust red pepper flakes and dried chilies according to your preferred spice level.
- Serve with steamed rice or noodles for a complete meal.
- For added protein, consider adding tofu or tempeh to the stir-fry.
