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My kung pao cauliflower recipe features crispy baked cauliflower and stir-fried peppers and onions in a savory, spicy sauce!
Love cooking with cauliflower? Try my General Tso’s cauliflower, Asian cauliflower, and cauliflower fried rice next.
I used to order kung pao chicken at my local Chinese restaurant religiously, but in an effort to eat less meat, I decided to try making a vegetarian version.
You guys, this is my family’s current obsession. The tender, crispy baked cauliflower is deceptively satisfying, and the sweet and spicy kung pao sauce takes it to another level.
What is kung pao cauliflower?
Kung pao is a Chinese stir fry dish traditionally made with chicken and veggies in a sweet and spicy sauce. Originating in the Sichuan province, it often contains Sichuan peppercorns. To make a vegan version, I swapped the chicken for oven-baked cauliflower.
Table of Contents
Why I love this recipe
- Baked, not fried. That means it’s a meatless option that’s ACTUALLY healthy.
- That sauce. It’s salty and sweet, and you’re welcome to add a touch of heat if you’d like (I usually do!).
- Extra crispy. I use flour and milk for the dredging, then add an extra layer of crunch with panko breadcrumbs.
- No mess. Since we’re baking and not deep frying, there’s no massive pot of hot oil to deal with afterward.
Ingredients needed
- Cauliflower. Fresh cauliflower florets chopped into bite-sized pieces. I tested frozen cauliflower, and it was too gummy.
- All-purpose flour. Mixed with the milk for the batter. Use GF all-purpose flour if needed.
- Milk. Any milk works as long as it is unsweetened. I used unsweetened almond milk.
- Salt and pepper. Just a pinch.
- Panko breadcrumbs. For the extra coating after the cauliflower has been battered. Use gluten-free breadcrumbs if needed.
- Bell peppers. I used a mix of thinly sliced green and red bell peppers.
- Onion. Sliced finely.
- Dried chiles. Only if you want some heat. Red pepper flakes also work.
- Peanuts. Optional, but it gives some added crunch.
For the kung pao sauce:
- Soy sauce. I prefer using light soy sauce, not dark soy sauce, which can be overpowering. Gluten-free soy sauce or tamari also works.
- Hoisin sauce. The secret ingredient that gives the sauce a sweet and salty taste.
- Sesame oil. Adds a subtle sesame flavor.
- Coconut sugar. Just a pinch keeps the sauce balanced. You can also use brown sugar or white sugar.
- Corn starch. Thickens the sauce. You can also use arrowroot starch, but it may be gummy.
- Water. To thin out the sauce.
How to make kung pao cauliflower
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a baking tray with parchment paper. In a mixing bowl, combine the flour, milk, and salt. In a separate bowl, add the breadcrumbs.
Step 2- Dredge. Dip the florets in the batter, then coat them in the panko breadcrumbs. Place the cauliflower on the prepared baking sheet.
Step 3- Roast. Roast the cauliflower for 35-40 minutes or until golden brown.
Step 4- Make the sauce. Whisk together the soy sauce, hoisin sauce, sesame oil, coconut sugar, cornstarch, and water until combined.
Step 5- Simmer. Heat oil in a large pot over medium heat. Once hot, add the peppers and onions and sauté for 5 minutes. Stir in the whole dried chili.
Step 6- Assemble. Add the baked cauliflower to the pot with the veggies. Pour the sauce on top and toss to coat. Serve immediately with chopped peanuts.
Arman’s recipe tips
- Add fresh aromatics. Fold some freshly minced ginger or garlic into the sauce for a brighter flavor.
- Swap the vegetables. Try broccoli, baby corn, water chestnuts, green onions, or mushrooms.
- Serve it with basmati rice or spicy noodles for an authentic Chinese takeout experience.
Storage instructions
To store: Store cooled leftovers in an airtight container in the fridge for 3-4 days.
To freeze: Freeze the cauliflower and the sauce in separate containers so the cauliflower doesn’t become too soggy. Both can be frozen for up to three months.
To reheat: Reheat the sauce in a pan or the microwave. Leftover cauliflower can be reheated in a preheated oven or air fry it until crisp.
Frequently asked questions
Yes, and just between us, that’s my preferred way to cook the cauliflower! Simply add 2 inches of oil into a deep pan or pot and once hot, drop the battered cauliflower and fry for 3-4 minutes, until golden.
More impressive vegetable mains
Kung Pao Cauliflower
Ingredients
- 4 cups cauliflower chopped (about 1 large cauliflower)
- 1 cup all purpose flour gluten free, if needed
- 1 cup milk I used unsweetened almond milk
- 1/2 teaspoon salt
- 1 cup panko breadcrumbs gluten free, if needed
- 1 large onion sliced
- 1 cup bell peppers
- 1/4 cup peanuts chopped
- 4 large dried chilis optional
For the sauce
- 1/4 cup soy sauce gluten free, if needed
- 1 tablespoon Hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon coconut sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
- In a mixing bowl, add your flour, milk, and salt. Whisk well. In a separate bowl, add your panko breadcrumbs.
- Dip the cauliflower florets in the batter until covered. Next, coat in the panko breadcrumbs. Place the cauliflower on the lined tray.
- Bake the cauliflower for 35-40 minutes, or until golden brown.
- While the cauliflower is baking, prepare your sauce. Whisk together your soy sauce, hoisin sauce, sesame oil, coconut sugar, cornstarch, and water, until combined. Set aside.
- In a large pot or saucepan, heat up some oil on medium heat. Once hot, add your sliced bell peppers and onions and sauteed for 5 minutes until cooked. Add the whole chilis and mix until combined.
- Add your baked cauliflower into the pot with the other veggies. Cover all the vegetables with the sauce until completely coated. Sprinkle with chopped peanuts and serve.
