Kung Pao Cauliflower Stir Fry (Printable)
Crispy cauliflower florets in spicy Szechuan sauce with roasted peanuts and fresh vegetables.
# 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
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 Steps:
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 while staying tender inside, like eating little flavor sponges
- You get that perfect balance of sweet, spicy, and sour without needing any meat
02 -
- Do not skip roasting the cauliflower first, or you will miss that essential crispy texture that makes this dish special
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour
03 -
- Space your cauliflower on the baking sheet, if they are too crowded they will steam instead of roast
- Add a pinch of Sichuan peppercorns with your chilies for that authentic numbing sensation