If you are looking for a delicious, vibrant dish that’s packed with flavor and texture, then this Kung Pao Cauliflower Recipe is an absolute must-try. This recipe takes humble cauliflower and transforms it with a crispy batter, a tangy, spicy sauce, and crunchy peanuts, delivering that classic Kung Pao experience without the meat. It’s the perfect balance of heat, sweetness, and umami, and you’ll find yourself making it again and again for a quick weeknight dinner or to impress guests with something fresh and exciting.
Ingredients You’ll Need
Gathering your ingredients is straightforward, but each one plays a vital role in bringing together the bold and balanced flavors of this dish. From the crispy battered cauliflower to the perfectly spiced sauce and crunchy peanuts, every component works together to create a harmony of tastes and textures that will have you hooked.
- Cauliflower: The star of the dish, cut into bite-sized pieces to ensure crispiness and easy eating.
- Cornflour and plain flour: Combined to create a light, crispy batter that clings beautifully to the cauliflower.
- Soy sauce: Adds the essential salty, umami depth in both batter and sauce.
- Sesame oil: Provides an intoxicating nutty aroma and flavor that elevates the dish.
- Rice wine vinegar: Brings a subtle tanginess that balances the sweetness and heat.
- Sugar: Adds a touch of sweetness to round out the sauce.
- Red capsicum: Offers vibrant color and a gentle sweetness to contrast the spices.
- Roasted peanuts: Give a satisfying crunch and a rich, nutty note.
- Onion and spring onions: Build layers of flavor and freshness.
- Ground Sichuan pepper or black pepper: Delivers that signature tingly, numbing sensation Kung Pao dishes are famous for.
- Chilli flakes: Bring the heat that wakes up the palate.
- Garlic: Adds an aromatic punch and depth.
- Oil: For stir frying the veggies and peanuts to perfection.
How to Make Kung Pao Cauliflower Recipe
Step 1: Prepare and Coat the Cauliflower
Start by preheating your oven to 220°C fan bake and lining a baking tray with paper. Chop the cauliflower into bite-sized pieces—this ensures they cook evenly and become satisfyingly crispy. Whip up the batter by mixing cornflour, plain flour, soy sauce, sesame oil, and cold water into a smooth blend. Toss your cauliflower pieces in this batter so they’re fully coated—this layer will crisp up delightfully in the oven!
Step 2: Bake Until Golden and Crispy
Spread the battered cauliflower pieces evenly on your prepared tray, making sure none are overlapping so they crisp properly. Pop them into the oven for about 25 minutes. You’ll want to watch for that gorgeous golden-brown color and a crispy texture that makes each bite irresistible.
Step 3: Mix the Flavor-Packed Sauce
While the cauliflower bakes, combine the sauce ingredients: soy sauce, rice wine vinegar, sugar, cornflour, and cold water. Stir well to dissolve the cornflour completely. This sauce is the heart of your Kung Pao Cauliflower Recipe, with its perfect balance of tangy, sweet, and slightly thickened consistency.
Step 4: Stir-Fry the Vegetables and Peanuts
Heat oil in a large frying pan over medium heat. Add the sliced red capsicum, diced onion, and roasted peanuts, stirring often until the veggies start to brown slightly and the peanuts toast up. This process deepens their flavor and adds fantastic texture contrast.
Step 5: Finish the Stir Fry with Aromatics and Sauce
Next, add the chopped garlic and spring onions to the pan for just a minute—this quick sauté releases their fresh aroma without bitterness. Pour the prepared sauce over everything and gently stir as it thickens and clings to the veggies and peanuts, creating that glossy, saucy coating you’re craving.
Step 6: Add the Crispy Cauliflower and Combine
Take the perfectly baked cauliflower out of the oven and add it to the pan. Toss everything together carefully so each crispy piece gets enveloped in the spicy sauce with all those delicious stir-fried chunks and nuts. The result is a glorious medley of textures packed with flavor.
How to Serve Kung Pao Cauliflower Recipe
Garnishes
To elevate the presentation and flavor, sprinkle some extra spring onions and toasted sesame seeds on top just before serving. These little touches add freshness and subtle nuttiness, giving your dish that authentic restaurant-quality look and taste.
Side Dishes
This Kung Pao Cauliflower Recipe pairs wonderfully with fluffy steamed rice, which soaks up the rich sauce perfectly. You can also offer simple stir-fried greens or a light cucumber salad to add crispness and balance to the meal.
Creative Ways to Present
For a fun twist, serve your Kung Pao Cauliflower in lettuce cups for a refreshing handheld meal. Or pile it over a bed of quinoa or noodles for a hearty bowl. The bold flavors and textures lend themselves well to creative plating and fusion-style presentations.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to an airtight container and stored in the fridge. They will keep well for up to 3 days. The crispy cauliflower may soften a bit, but the flavors remain vibrant, making for excellent next-day lunches or quick dinners.
Freezing
If you want to freeze your Kung Pao Cauliflower, it’s best to store the cauliflower and sauce separately to maintain texture. Freeze in sealed containers for up to 1 month. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in a frying pan over medium heat, stirring occasionally to prevent sticking. This method helps restore some crispiness. Avoid microwaving if possible, as it tends to soften the crispy cauliflower and dull the sauce.
FAQs
Can I substitute the cauliflower with another vegetable?
Absolutely! While cauliflower is the star here, you can use broccoli florets or even firm tofu for a different but equally delicious take, keeping the same crispy batter and sauce.
Is this Kung Pao Cauliflower Recipe very spicy?
The dish offers a medium level of heat thanks to chili flakes and Sichuan pepper. You can easily adjust the spice by adding more or less chili depending on your tolerance and preferences.
Can I make the batter gluten-free?
Yes, you can swap the plain flour for a gluten-free flour blend of your choice to keep this recipe gluten-free. Make sure your soy sauce is also gluten-free if needed.
Do I need a special pan for cooking this dish?
No special pan is required. A large frying pan or wok works perfectly to stir-fry the veggies, garlic, and sauce together.
What’s the best way to serve the dish for a family dinner?
Serve the Kung Pao Cauliflower straight from the pan alongside steamed rice and perhaps a simple vegetable side. It’s a crowd-pleaser that comes together quickly and satisfies everyone with its bold flavors.
Final Thoughts
This Kung Pao Cauliflower Recipe is truly a celebration of flavor, texture, and ease. It’s a wonderful way to enjoy a plant-based meal that doesn’t compromise on excitement or satisfaction. I can’t wait for you to try it out and make it a beloved staple in your dinner rotation. Get ready for crispy, spicy, sweet bites of joy!
Print
Kung Pao Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
A delicious and crispy Kung Pao Cauliflower recipe featuring baked cauliflower florets coated in a flavorful batter, tossed in a spicy, tangy Kung Pao sauce with crunchy peanuts and aromatic spices. Perfectly baked for a healthier twist on the classic Chinese takeout dish, served with steamed rice for a satisfying meal.
Ingredients
Cauliflower and Batter
- 1 cauliflower, chopped into bite-sized pieces
- 1/3 cup cornflour
- 4 Tbsp plain flour
- 1/3 cup cold water
- 1 Tbsp soy sauce
- 2 tsp sesame oil
Sauce
- 1/4 cup soy sauce
- 1 Tbsp rice wine vinegar
- 2 Tbsp sugar
- 2 tsp cornflour
- 1/4 cup cold water
Stir Fry
- 1 Tbsp oil
- 1 red capsicum, sliced
- 1/2 cup roasted peanuts
- 1/2 onion, diced
- 1 tsp ground Sichuan pepper (or black pepper)
- 1 tsp chilli flakes
- 4 cloves garlic, finely chopped
- 2 spring onions, chopped
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 220°C (fan bake) and line a baking tray with baking paper. Chop the cauliflower into bite-sized pieces and place them in a large bowl, ready for battering.
- Make the Batter: Combine the cornflour, plain flour, cold water, soy sauce, and sesame oil in a bowl, mixing thoroughly until smooth. Pour this batter over the cauliflower pieces and stir well to ensure each piece is evenly coated.
- Bake the Cauliflower: Spread the battered cauliflower pieces evenly on the prepared baking tray. Bake in the preheated oven for about 25 minutes, or until the cauliflower is golden brown and crispy.
- Prepare the Sauce: While the cauliflower bakes, combine all the sauce ingredients—soy sauce, rice wine vinegar, sugar, cornflour, and cold water—in a jug. Stir well and set aside.
- Cook the Stir Fry Ingredients: Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the red capsicum, roasted peanuts, diced onion, ground Sichuan pepper, and chilli flakes. Stir-fry for a few minutes until the vegetables begin to brown and soften.
- Add Aromatics and Sauce: Add the finely chopped garlic and spring onions to the pan and fry for another minute until fragrant. Then pour in the prepared sauce and stir continuously as it heats and thickens.
- Combine and Serve: Add the crispy baked cauliflower to the pan and toss thoroughly to coat all pieces with the sauce. Serve immediately with steamed rice, garnished with extra spring onions and sesame seeds if desired for an added crunch and aroma.
Notes
- Ensure the cauliflower pieces are evenly coated with batter for maximum crispiness.
- You can adjust the amount of chilli flakes to control the heat level according to your preference.
- If you prefer, substitute roasted peanuts with cashews for a different nutty flavor.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Stir the sauce continuously once added to prevent lumps and ensure smooth thickening.
