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

Cook Time 40

Total Time 45

Servings 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

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 in a small saucepan until combined. Place over medium heat until it reaches a gentle simmer, stirring frequently.
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: I recommend separating the sauce and the breaded cauliflower and refrigerating them for up to 4 days. Do not freeze.

To reheat: Reheat the sauce in a pan with a tablespoon of water or in the microwave. Leftover cauliflower can be reheated in a preheated oven or air-fried until crisp (at 350°F).

Nutrition