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kung pao cauliflower with sesame seeds
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Kung Pao Cauliflower

My kung pao cauliflower recipe is a dish that needs no convincing. Featuring crispy baked cauliflower and stir-fried peppers and onions, it’s enveloped in a savory, spicy sauce!
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 202kcal
Author Arman Liew

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

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.

Notes

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. 
REHEATING: Reheat the sauce in a pan or the microwave. Leftover cauliflower can be reheated in a preheated oven or air fry it until crisp.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Sodium: 1223mg | Potassium: 506mg | Fiber: 5g | Vitamin A: 1299IU | Vitamin C: 99mg | Calcium: 116mg | Iron: 2mg | NET CARBS: 36g