Kung Pao Cauliflower
 
Prep time
Cook time
Total time
 
Cauliflower turns golden brown and tender as it soaks up a rich, sweet sauce in this classic Chinese take-out favorite. Add as much spice as you’d like (or none at all).
Author:
Recipe type: Vegetarian
Cuisine: Chinese
Yield: 2
Ingredients
  • 12 oz Cauliflower Florets (see note)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Cornstarch
  • ½ tsp Salt
  • ⅓ cup Peanut Oil
  • ¼ cup Unsalted Peanuts
  • 2 Tbsp chopped Green Onions / Scallions
Kung Pao Sauce:
  • 2 tsp chopped Fresh Ginger
  • 2 cloves Garlic, chopped
  • ⅓ cup Water
  • 2 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Hoisin sauce
  • 1 Tbsp Honey
  • 2 tsp Toasted Sesame Oil
  • ½ tsp Red Pepper Flakes
Instructions
  1. Place cauliflower florets in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave for 1 minute. (This will get the florets started cooking, but they should still hold their shape.)
  2. Whisk together rice vinegar, 1 Tbsp soy sauce, cornstarch, and salt. Pour over cauliflower florets and toss to coat. Set aside.
  3. Make sauce by whisking together ginger, garlic, water, 2 Tbsp soy sauce, hoisin sauce, honey, toasted sesame oil, and red pepper flakes.
  4. Heat peanut oil in a wok or skillet over medium heat. Add peanuts and fry in oil until they start to turn golden, Use a slotted spoon to transfer peanuts to a paper-towel lined plate. (Leave the wok with oil over heat.)
  5. Use a spoon to toss cauliflower florets in cornstarch mixture once more to fully coat them.
  6. Use a slotted spoon to transfer cauliflower to the hot oil. (Note: Test this with one small cauliflower floret. If the oil pops / spits, turn the heat down a bit and wait a minute to add the remaining cauliflower.)
  7. Gently fry the cauliflower, stirring occasionally, until golden brown, about 5 minutes.
  8. Drain off oil, leaving cauliflower in the wok.
  9. Pour sauce over cauliflower. Simmer until sauce thickens, about 2 minutes.
  10. Stir in peanuts and green onions.
  11. Serve over rice.
Notes
The bagged pre-cut cauliflower florets save time and work well here because they are fairly uniform in size. You can chop your own florets from a head of cauliflower, but make sure you have 5 to 6 cups of florets. If using a whole head of cauliflower, slice or chop the stems and stalk and add them to the dish.
Adjust the amount of red pepper flakes to fit your spice preference.
This recipe was tested with low-sodium soy sauce. Regular soy sauce is fine, though you should taste the sauce and consider adding some extra honey to give it that savory-sweet balance.
For a gluten-free version, use Tamari instead of soy sauce and be sure to grab a gluten-free Hoisin sauce.
Nutrition Information
Serving size: 1½ c of cauliflower Calories: 390 Total Fat: 26g Saturated fat: 4g Unsaturated fat: 21g Trans fat: 0g Carbohydrates: 35g Sugar: 21g Sodium: 1423mg Fiber: 6g Protein: 9g Cholesterol: 0mg
Recipe by Inquiring Chef at https://inquiringchef.com/kung-pao-cauliflower/