Description
Indulge in the irresistible taste of Kung Pao Cauliflower, a vibrant and satisfying twist on the classic dish. This vegan and gluten-free recipe features crispy cauliflower florets coated in a flavorful batter, delivering a delightful crunch with every bite. Tossed in a savory-sweet sauce with hints of garlic, ginger, and chili, this dish bursts with flavor that tantalizes your taste buds. Perfect as a main course or side dish, Kung Pao Cauliflower is quick to prepare—ready in just 15 minutes! Enjoy it over steamed rice or noodles for a complete meal that will impress family and friends alike.
Ingredients
Scale
- 1 medium head cauliflower
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour (or rice flour)
- 1/4 cup soy sauce (or tamari)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or maple syrup)
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 1/2 cup red and green bell peppers (diced)
- Peanuts or cashews for garnish
Instructions
- In a large bowl, mix cornstarch, water, flour, salt, garlic powder, and black pepper to create a smooth batter. Coat cauliflower florets evenly.
- Heat oil in a pan over medium-high heat. Fry cauliflower in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
- In another bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch-water mixture, and red pepper flakes.
- Stir-fry diced bell peppers in the same pan for 2–3 minutes. Add peanuts/cashews and sauce; combine well.
- Toss fried cauliflower with the sauce mixture gently in the pan and cook for an additional 2–3 minutes until thickened.
- Garnish with sliced green onions and serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 6g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg