Kung Pao Cauliflower with Peanuts (Printable)
Crispy cauliflower glazed in spicy-sweet Sichuan sauce with peanuts and fresh vegetables for a vibrant plant-based main.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - ½ teaspoon salt
→ 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
12 - 1 tablespoon vegetable oil
13 - 4 dried red chilies, broken into halves (optional, adjust to taste)
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 Make It:
01 - Preheat the 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 Advice:
01 -
- The cauliflower gets impossibly crispy in the oven while staying tender inside
- That spicy-sweet Kung Pao sauce clings to every nook and cranny
- It comes together faster than delivery and tastes infinitely better
02 -
- Overcrowding the baking sheet is the fastest way to soggy cauliflower, give each piece room
- The sauce thickens quickly once it hits the hot pan, so have everything ready before you pour
03 -
- Cast your eyes on the cauliflower after 15 minutes, every oven runs differently
- Wait until the last minute to add peanuts so they stay crunchy