Go Back
- 1 medium head of cauliflower, cut into bite-sized florets - 1 tablespoon cornstarch - 2 tablespoons vegetable oil, divided - 1 bell pepper (red or yellow), diced into small pieces - 1/2 cup unsalted roasted peanuts - 3 green onions, sliced thinly - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup soy sauce (low sodium is preferred for a healthier option) - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon sugar (can be adjusted for sweetness) - 1 teaspoon sesame oil for depth of flavor - 1-2 teaspoons red pepper flakes (adjust according to your heat preference) - Salt to taste You can swap cauliflower for broccoli if you prefer. For a nut-free option, use sunflower seeds instead of peanuts. If you want a gluten-free dish, choose tamari instead of soy sauce. For sweetness, you can try maple syrup or agave nectar in place of sugar. When picking cauliflower, look for firm heads without dark spots. The florets should be tight and white. For bell peppers, choose ones that feel heavy and have smooth skin. Bright colors often mean they are fresh. Always check for soft spots, which can signal spoilage. To start, grab a medium head of cauliflower. Cut it into bite-sized florets. Next, place the florets in a large mixing bowl. Sprinkle 1 tablespoon of cornstarch over the cauliflower. Toss gently until each piece is coated. This step helps the cauliflower get crispy when cooked. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shines, add the coated cauliflower. Stir-fry for 5 to 7 minutes. You want them golden brown and crispy. Once done, remove the cauliflower and set it aside. In the same skillet, add another tablespoon of vegetable oil. Toss in the diced bell pepper. Stir-fry for 2 to 3 minutes, until it softens and brightens. Then, add the minced garlic and ginger. Stir for about 30 seconds. You want that lovely aroma without burning them. Next, mix the sauce. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 to 2 teaspoons red pepper flakes. Pour this sauce into the skillet over the bell peppers. Stir well, then add the crispy cauliflower back in. Toss everything together until coated. Now, gently fold in 1/2 cup of roasted peanuts and 3 sliced green onions. Cook for 2 more minutes. This warms everything and blends the flavors. Taste the dish and add salt if needed. Remember, the soy sauce already adds some saltiness. Serve your Kung Pao Cauliflower hot over fluffy cooked rice or quinoa. Enjoy the colorful dish topped with more green onions and a sprinkle of sesame seeds for a beautiful finish. To get your cauliflower nice and crispy, start with cornstarch. Coat the florets evenly. This helps them turn golden brown when you fry them. Use high heat in your skillet or wok. The oil should shimmer before adding the cauliflower. Stir-fry until they are crispy. This usually takes about 5-7 minutes. Don't overcrowd the pan; fry in batches if needed. This way, you can achieve that perfect crunch. Want more heat? Add more red pepper flakes! Start with 1 teaspoon if you like mild spice. You can always add more later. Taste your dish after cooking. If it’s too spicy, balance it with sugar or extra soy sauce. For a milder flavor, skip the flakes entirely or use just a pinch. This way, everyone can enjoy the dish at their own heat level. To deepen the flavor, use fresh garlic and ginger. They make a big difference! Adding sesame oil gives a nice nutty taste. You can also experiment with hoisin sauce. It adds sweetness and richness. If you want a tangy kick, try adding a bit more rice vinegar. Each of these tweaks helps you create a Kung Pao Cauliflower that suits your taste perfectly. Enjoy the process and make it your own! {{image_4}} You can add protein to this dish for more nutrition. Chicken, shrimp, or tofu work great. For chicken, use bite-sized pieces and stir-fry until cooked. For shrimp, add them when you sauté the bell peppers. Tofu should be pressed, cubed, and sautéed until golden. All options blend well with the sauce and flavors. This recipe is already vegetarian, but you can make it vegan. Simply use tofu instead of any meat. Choose a vegan hoisin sauce since some brands use animal products. This keeps the dish tasty while meeting vegan needs. You can also add extra veggies like snow peas or carrots for more color and crunch. Feel free to play with the sauces to change the taste. You can swap soy sauce with tamari for a gluten-free version. Adding chili garlic sauce can kick up the heat. For a sweet twist, include pineapple juice in the sauce. Each option offers a new layer of flavor, making this dish exciting every time! To keep your Kung Pao Cauliflower fresh, let it cool down first. Then, place it in an airtight container. This will help seal in flavors and moisture. Store it in the fridge for up to three days. If you plan to enjoy it later, don’t forget to label the container with the date. Reheating is easy! You can use a microwave or a skillet. If using a microwave, heat it in 30-second intervals until warm. Stir it gently to ensure even heating. For the skillet, add a splash of water and cover it. Heat over low heat until warm. This keeps the cauliflower from getting too soft. You can freeze Kung Pao Cauliflower if you want to save some for later. Make sure to store it in a freezer-safe container. It will last up to two months. When ready to eat, thaw it in the fridge overnight. Reheat it in a skillet for the best taste and texture. Yes, you can make Kung Pao Cauliflower ahead of time. Cook the dish and let it cool. Store it in an airtight container in the fridge. It stays fresh for up to three days. When ready to eat, reheat it in a pan on low heat. You can also microwave it, but the pan keeps it crisp. Kung Pao Cauliflower pairs well with many sides. Here are some great options: - Fluffy white rice - Brown rice for a healthier choice - Quinoa for added protein - Stir-fried vegetables for more color and taste - A simple salad with a light dressing These sides balance the flavors and textures of the dish. To make Kung Pao Cauliflower gluten-free, swap the soy sauce for gluten-free tamari. This change keeps the taste but removes gluten. Ensure the hoisin sauce you use is also gluten-free. Check the labels to be sure. This way, everyone can enjoy this tasty dish! This blog covers the key steps for making Kung Pao Cauliflower. We discussed the fresh ingredients needed and tips for picking the best produce. You learned how to prepare and cook your dish, plus ways to add your personal touch. We also talked about storing leftovers and answered common questions. Now you can make a delicious Kung Pao Cauliflower your way. Enjoy the process and have fun cooking!

Better-Than-Takeout Kung Pao Cauliflower

Elevate your dinner with this Better-Than-Takeout Kung Pao Cauliflower recipe! Packed with crispy cauliflower, vibrant bell peppers, and a savory sauce, this dish is a healthier twist on a classic favorite. In just 30 minutes, you’ll create a flavorful meal that’s perfect over rice or quinoa. Ready to impress your taste buds? Click through for the full recipe and discover how easy it is to make this restaurant-quality dish at home!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 bell pepper (red or yellow), diced into small pieces

1/2 cup unsalted roasted peanuts

3 green onions, sliced thinly

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup soy sauce (low sodium is preferred for a healthier option)

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sugar (can be adjusted for sweetness)

1 teaspoon sesame oil for depth of flavor

1-2 teaspoons red pepper flakes (adjust according to your heat preference)

Salt to taste

Instructions
 

Start by placing the cauliflower florets in a large mixing bowl. Sprinkle the cornstarch over the florets and toss gently until they are well coated. This coating will yield a perfectly crisp texture when cooked.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated cauliflower florets and stir-fry for 5-7 minutes, or until they turn golden brown and crispy. Once done, remove the cauliflower from the skillet and set aside on a plate.

      Using the same skillet, add the remaining tablespoon of vegetable oil. Add in the diced bell pepper and stir-fry for 2-3 minutes until it starts to soften and brighten in color.

        Next, introduce the minced garlic and ginger to the skillet. Stir constantly for about 30 seconds to a minute until fragrant, taking care not to burn them.

          While the garlic and ginger cook, prepare the sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and red pepper flakes in a small bowl until well combined.

            Pour the prepared sauce into the skillet over the sautéed bell peppers. Stir well, then add the crispy cauliflower back into the skillet. Toss everything together until the sauce evenly coats the vegetables.

              Gently fold in the roasted peanuts and sliced green onions. Cook for an additional 2 minutes, just enough to warm everything through and meld the rich flavors together.

                Taste the dish and adjust with salt if needed, keeping in mind that the soy sauce adds flavorful saltiness.

                  Serve this delightful Kung Pao Cauliflower hot over a bed of fluffy cooked rice or nutritious quinoa for a satisfying meal.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the Kung Pao Cauliflower on a large serving plate, garnished with additional sliced green onions and a sprinkle of sesame seeds for an elegant touch. Enjoy the vibrant colors and irresistible aromas of this delightful dish!