Kung Pao Cauliflower Spicy Dish (Print Version)
Crispy cauliflower glazed in spicy-sweet Sichuan sauce with roasted peanuts and bell peppers. A satisfying plant-based main dish.
# What You'll Need:
→ Cauliflower Preparation
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - ½ teaspoon salt
→ Kung Pao Sauce
05 - 3 tablespoons soy sauce (use tamari for gluten-free)
06 - 2 tablespoons rice vinegar
07 - 1½ tablespoons hoisin sauce
08 - 1 tablespoon maple syrup or sugar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons cornstarch
11 - 2 tablespoons water
→ Stir-Fry Components
12 - 1 tablespoon vegetable oil
13 - 4 dried red chilies, broken into halves
14 - 3 cloves garlic, minced
15 - 1 tablespoon fresh ginger, minced
16 - ½ cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with cornstarch, vegetable oil, and salt until evenly coated.
03 - Spread cauliflower on the baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crisp-tender.
04 - Whisk together all sauce ingredients in a small bowl until smooth.
05 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add dried chilies and toast for 30 seconds until fragrant.
06 - Add garlic, ginger, and the white parts of green onions. Stir-fry for 1 minute.
07 - Add red bell pepper and cook for 2-3 minutes until just tender.
08 - Add roasted cauliflower and peanuts to the pan. Pour in the sauce and stir well to coat. Cook for 2-3 minutes until the sauce thickens and everything is evenly glazed.
09 - Remove from heat and garnish with the green parts of the onions.
# Expert Tips:
01 -
- The cauliflower gets impossibly crispy in the oven, then transforms again when it meets that glossy sauce
- Everything comes together in one pan after roasting, making cleanup almost laughably easy
02 -
- Crowding the cauliflower on the baking sheet makes it steam instead of roast, so give it room to breathe
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour
03 -
- Toast your peanuts in a dry pan for 2 minutes before adding to bring out their natural oils
- Double the sauce recipe if you love leftovers, because the cauliflower soaks up flavor overnight