Kung Pao Cauliflower (Print Version)
Crispy roasted cauliflower in spicy Sichuan sauce with peanuts and vegetables
# What You Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - 1/2 tsp salt
→ Sauce
05 - 3 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp rice vinegar
07 - 1 1/2 tbsp hoisin sauce
08 - 1 tbsp maple syrup or sugar
09 - 1 tbsp sesame oil
10 - 2 tsp cornstarch
11 - 2 tbsp water
→ Stir-Fry
12 - 1 tbsp vegetable oil
13 - 4 dried red chilies, broken into halves (optional, adjust to taste)
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, minced
16 - 1/2 cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)
# How To Make:
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 tbsp 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 Tips:
01 -
- The roasted cauliflower gets irresistibly crispy without any deep frying mess
- You can customize the heat level from gentle warmth to full Sichuan fire
- Everything comes together in one pan while the cauliflower roasts
02 -
- Do not skip toasting the dried chilies in the oil first—that step is what gives the sauce its authentic heat that permeates every bite
- The cauliflower needs space on the baking sheet or it will steam instead of roast, so use two pans if necessary
03 -
- Cut the cauliflower into evenly sized florets so they all roast at the same rate
- Whisk the sauce one more time right before pouring because cornstarch loves to settle