Description
This Kung Pao Cauliflower is a flavorful and crispy vegetarian take on the classic Chinese dish. Cauliflower florets are coated in a savory batter, fried until golden, and then tossed in a spicy, tangy sauce with bell peppers, peanuts, and a hint of heat from red pepper flakes and dried chilies. Perfect served with steamed rice or noodles, this dish offers a delightful balance of textures and bold flavors in just 35 minutes.
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)
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 Garnish
- 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 batter: In a large bowl, combine the cornstarch, water, flour, salt, garlic powder, and black pepper. Stir until a smooth batter forms. Add the cauliflower florets and toss until they are evenly coated with the batter.
- Fry the cauliflower: Heat oil in a large pan over medium-high heat. Fry the battered cauliflower in batches, cooking each batch for 3-4 minutes until golden and crispy. Remove the florets and place them on a paper towel-lined plate to drain excess oil. Alternatively, for a healthier version, you can bake or air-fry the coated cauliflower.
- Prepare the sauce: In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar or maple syrup, sesame oil, minced garlic, grated ginger, the cornstarch-water mixture, and red pepper flakes until well combined.
- Stir-fry the vegetables and nuts: Using the same pan, heat one tablespoon of oil over medium heat. Add the diced red and green bell peppers and stir-fry for 2-3 minutes until they soften slightly. Then add the roasted peanuts or cashews and dried red chilies if using. Stir to combine all ingredients.
- Combine cauliflower and sauce: Add the crispy cauliflower pieces back to the pan and pour the prepared sauce over them. Toss gently to coat the cauliflower evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and fully coat the cauliflower.
- Serve: Remove from heat and garnish with sliced green onions. Serve hot with steamed rice or noodles for a complete meal.
Notes
- You can substitute all-purpose flour with rice flour to make this gluten-free.
- For a healthier option, skip frying and bake or air-fry the coated cauliflower until crispy.
- Adjust the amount of red pepper flakes and dried chilies according to your preferred spice level.
- Roasted peanuts or cashews add a crunchy texture; feel free to omit or replace with your favorite nuts.
- Serve with steamed rice or noodles to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
