Description
This Kung Pao Cauliflower recipe offers a delicious vegetarian twist on the traditional Chinese dish by using crispy battered cauliflower florets tossed in a flavorful, spicy, and tangy sauce. With a perfect balance of sweet, salty, and heat from the red pepper flakes and dried chilies, this dish is ideal for dinner served alongside steamed rice or noodles. You can fry, bake, or air-fry the cauliflower for a customizable cooking approach.
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 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 batter: In a large bowl, combine cornstarch, water, all-purpose flour, salt, garlic powder, and black pepper. Mix until you achieve a smooth, lump-free batter. Add the cauliflower florets into the batter and toss to coat each piece evenly.
- Cook the cauliflower: Heat oil in a large pan over medium-high heat. Fry the battered cauliflower in batches, cooking each for 3–4 minutes until golden brown and crispy on the outside. Remove and drain on paper towels. Alternatively, for a healthier option, bake or air-fry the coated florets until crispy.
- Make the Kung Pao sauce: In a bowl, whisk together 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 and smooth.
- Stir-fry the vegetables and nuts: Using the same pan, heat 1 tablespoon of oil over medium heat. Add diced red and green bell peppers and stir-fry for 2–3 minutes until they begin to soften. Add the roasted peanuts or cashews along with the dried red chilies if using. Stir for another minute to release the flavors.
- Combine cauliflower and sauce: Pour the prepared Kung Pao sauce into the pan with the vegetables and nuts. Stir well to combine. Add the crispy cauliflower florets and gently toss to coat everything evenly in the sauce. Cook for an additional 2–3 minutes, allowing the sauce to thicken and cling to the cauliflower.
- Serve: Transfer the Kung Pao Cauliflower to a serving dish. Garnish with sliced green onions. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour and soy sauce with tamari.
- To lower oil usage, bake or air-fry the cauliflower instead of frying.
- Add more or less red pepper flakes and dried chilies to adjust the heat level according to your preference.
- Use roasted peanuts or cashews for added crunch and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
