Chinese food lovers, rejoice! We’re making Kung Pao Cauliflower. Bite-sized cauliflower florets cooked in a delicious sauce make this classic Chinese takeout dish a hit at home. This easy dish is ready in 30 minutes, making it perfect even on a weeknight.
Cauliflower is one of my favorite vegetables, as it’s super versatile. I cook it often in my vegan cauliflower curry recipe or use it in my broccoli and cauliflower salad . It’s why I knew I had to reinvent the traditional kung pao chicken by remaking it with cauliflower.
With lots of aromatics like fresh ginger, garlic, and green onions, and less sugar than usual, this kung pao cauliflower recipe not only tastes fantastic but also makes you feel good about serving it to your family.
Ingredients needed
The ingredients for this kung pao cauliflower recipe can be divided into three parts:
- Cauliflower: Use a medium-sized whole head of cauliflower and cut it into bite-sized pieces. This also helps cook them evenly.
- T he Kung Pao Sauce Ingredients: To make the sauce you will need soy sauce, rice wine, cornstarch, hoisin sauce, toasted sesame oil, sugar, garlic, and fresh ginger.
- The toppings: You will need chopped red chiles, scallions, lightly salted peanuts, and fresh cilantro leaves.
Helpful ingredient notes & substitutions
- You can find all these ingredients in the Asian section of most grocery stores. Keep in mind that rice wine and rice vinegar are different things. If you can’t find rice wine, you can substitute it with sherry vinegar.
- You can use maple syrup or agave in place of granulated sugar.
- Red dried chiles are a classic ingredient in this recipe, but if you’re serving kids, you can omit them.
Serving ideas
- Serve it by itself as an appetizer: This Kung Pao cauliflower bites recipe makes the best quick bite and can be served as a starter.
- Serve it over coconut rice or basmati rice and be sure to spoon the sauce all over it for extra yumminess.
- S erve it as a side dish with garlic ginger chicken .
How to store kung pao cauliflower
While this recipe is at its best eaten fresh, you can store leftovers in a covered container in the fridge for up to 4 days.
Kung Pao Cauliflower Recipe
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Ingredients
- ▢ 7 tablespoons soy sauce (divided)
- ▢ 3 tablespoons rice wine or sherry vinegar (divided)
- ▢ 1 tablespoon cornstarch
- ▢ 1 tablespoon hoisin
- ▢ 1 tablespoon toasted sesame oil
- ▢ 2 teaspoons granulated sugar (or maple syrup)
- ▢ 4 tablespoons neutral-flavored oil (divided)
- ▢ 1 head cauliflower (core removed and cut into bite-sized pieces )
- ▢ 4 dried red chilis (cut into small pieces)
- ▢ 2 cloves garlic (minced)
- ▢ 1 tablespoons fresh ginger (grated)
- ▢ 6 stalks green onions (thinly sliced)
- ▢ ½ cup roasted, lightly salted peanuts
- ▢ ½ cup fresh cilantro leaves
Instructions
- Prep the rice wine mixture: In a large mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch until fully incorporated. 1 tablespoon cornstarch
- In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside. 1 tablespoon hoisin, 1 tablespoon toasted sesame oil, 2 teaspoons granulated sugar
- Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Add in the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes. Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a minute. No need to wash the wok/skillet. 1 head cauliflower
- Heat the remaining 2 tablespoons of oil in the now-empty wok (or skillet), add the red chiles and fry until lightly golden. This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan. 4 dried red chilis
- Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade. Sautee, stirring constantly, for about 5 minutes or until lightly golden brown.
- Pour the reserved sauce over the cauliflower then add the garlic, ginger, and green onions. Give it a toss and cook for one more minute. 2 cloves garlic, 1 tablespoons fresh ginger, 6 stalks green onions
- Transfer to a serving platter, garnish with peanuts and cilantro. Serve immediately. ½ cup roasted, lightly salted peanuts, ½ cup fresh cilantro leaves
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Kung Pao Cauliflower Recipe
Ingredients
- 7 tablespoons soy sauce , divided
- 3 tablespoons rice wine or sherry vinegar , divided
- 1 tablespoon cornstarch
- 1 tablespoon hoisin
- 1 tablespoon toasted sesame oil
- 2 teaspoons granulated sugar , or maple syrup
- 4 tablespoons neutral-flavored oil , divided
- 1 head cauliflower , core removed and cut into bite-sized pieces
- 4 dried red chilis , cut into small pieces
- 2 cloves garlic , minced
- 1 tablespoons fresh ginger , grated
- 6 stalks green onions , thinly sliced
- ½ cup roasted, lightly salted peanuts
- ½ cup fresh cilantro leaves
Instructions
- Prep the rice wine mixture: In a large mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch until fully incorporated. 1 tablespoon cornstarch
- In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside. 1 tablespoon hoisin, 1 tablespoon toasted sesame oil, 2 teaspoons granulated sugar
- Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Add in the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes. Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a minute. No need to wash the wok/skillet. 1 head cauliflower
- Heat the remaining 2 tablespoons of oil in the now-empty wok (or skillet), add the red chiles and fry until lightly golden. This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan. 4 dried red chilis
- Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade. Sautee, stirring constantly, for about 5 minutes or until lightly golden brown.
- Pour the reserved sauce over the cauliflower then add the garlic, ginger, and green onions. Give it a toss and cook for one more minute. 2 cloves garlic, 1 tablespoons fresh ginger, 6 stalks green onions
- Transfer to a serving platter, garnish with peanuts and cilantro. Serve immediately. ½ cup roasted, lightly salted peanuts, ½ cup fresh cilantro leaves
