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Home > Recipes > Main Dishes

Published: Apr 26, 2021 · Last Updated On: Jul 23, 2024 by Natasha Minocha

Kung Pao Cauliflower

317 shares
Jump to Recipe Print Recipe

My twist on a Chinese classic - Kung Pao Cauliflower. Baked cauliflower tossed in a delectable sweet-spicy sauce, that is made with simple pantry ingredients. 

Kung Pao Cauliflower

We’ve all been there. It’s been a long day, you just want to curl up with your TV show and some mouthwatering Chinese takeout - not cook or eat leftovers. What’s stopping you? Maybe you want to curb your ordering habits. Maybe you want something healthier. 

I’ve got a great alternative for you, with this Baked Kung Pao Cauliflower. This easy dinner has an incredibly quick cooking time and is super delicious. A meal the whole family will love, perfect for any night of the week. This healthier, better-than-takeout kung pao recipe is one you’ll never tire of. 

Jump to:
  • What Is Kung Pao? 
  • What’s different about my version? 
  • Making the Kung Pao Cauliflower
  • More healthy, quick recipes
  • 📖 Recipe
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

One of my most popular recipes happens to be another that utilizes the wonder of oven-roasted cauliflower - Sticky Sesame Cauliflower. So I was inspired to create another recipe that would be equally loved. That matched with my adoration for anything Indo-Chinese, is how this Baked Kung Pao Cauliflower came about. 

An important thing to note here - I am not sharing a traditional Chinese Kung Pao recipe here. It is a loose adaptation, made with personal twists based on what is accessible in my home. 

With some ingredient swaps & recipe tweaks, this version is flavorful, simple, and fuss-free. 

What Is Kung Pao? 

Kung Pao sauce is one of the most popular stir-fry sauces in Chinese cuisine, made with spices, soy sauce, vinegar, sugar & starch. The authentic recipe calls for Sichuan peppercorn for the numbing flavor and lots of dried red chilies. 

The sauce is most commonly used in a stir-fried chicken dish, paired with peanuts, scallions, ginger & dried chili. It’s notably spicy and dangerously addictive! 

For a brilliant traditional Kung Pao Chicken recipe, you can refer to Elaine’s China Sichuan Food blog. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

What’s different about my version? 

  • Cauliflower instead of chicken 
  • Swapping deep drying & breading for oven-roasting 
  • Less spicy (though you can adjust this as per your preference) 
  • Less sweet (though you can adjust this as per your preference) 
  • Cashews instead of peanuts 
  • Black peppercorn plus red chilli flakes instead of Sichuan peppercorns

Making the Kung Pao Cauliflower

Note - if you’re serving this with rice, get that cooking before starting. This all comes together quickly, so you can get the Kung Pao Cauliflower ready just as the rice does. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Prepping the cauliflower 

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • Chop a large cauliflower into small florets. 
  • Combine cornstarch, water, soy sauce, and peanut oil in a small bowl. 
  • Pour over the cauliflower and mix well to coat the florets in the sauce.
  • Bake in the oven for 25-30 minutes, until the cauliflower is cooked.
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Prepping the Kung Pao sauce 

While the cauliflower bakes, make the sauce - which comes together in just 5 minutes on the stovetop. It's simple, yet full of incredibly complex flavors. 

  • Heat the peanut oil in a saucepan, and add the red chilies, crushed black peppercorns, and chili flakes. 

If you have Sichuan peppercorns, use those and please omit the black peppercorns and red chili flakes. 

  • Add in the nuts, minced garlic, and ginger. I used cashews here, but you can use peanuts too! 
  • Cook until the ginger and garlic just start browning. 
  • Combine the soy sauce, rice wine vinegar, sugar, water, and cornstarch in a small bowl and add to the pan. If you don’t have rice wine vinegar, use regular white vinegar. 
  • Stir in the green onions and cook the sauce until it's just thickened. Taste and adjust for seasoning. As I said before, I did not add too much heat for personal taste - feel free to up the spice! 
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Bringing it all together 

  • When the cauliflower is ready, gently mix it in with the sauce and serve immediately with rice. 
  • If planning to serve later, mix the cauliflower and sauce before serving to ensure the cauliflower stays crispy. 

I love to plate it on a bed of freshly cooked rice and then garnish it with scallions, red chili, or sesame seeds. You can swap the rice with noodles, and the recipe is still utterly delicious. Each bite hits all the right notes of tangy, spicy, and slightly sweet. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

More healthy, quick recipes

  • Thai Peanut Noodles
  • Sticky Chili Sweet Potatoes
  • baked sweet potatoes
  • Spicy Tofu Stir Fry
  • Spicy Keema Curry

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this kung pao cauliflower as much as we do!

📖 Recipe

Kung Pao Cauliflower

Kung Pao Cauliflower

Natasha Minocha
Kung Pao Cauliflower - this is a healthy, satisfying meal that is packed with flavor and easy to make. Popular with everyone, this is a great weeknight meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Indo-Chinese
Servings 4 servings
Calories 252 kcal

Ingredients
  

  • 1 large Cauliflower, cut into small florets
  • 5 tbsp Cornstarch
  • 3 tbsp Water
  • 1 tbsp Soy sauce
  • 1 tbsp Peanut oil

Sauce

  • 2 tsp Peanut oil
  • 3-4 Dried red chilies You can add more for a spicier version
  • 1 tsp Black peppercorns, coarsely ground*
  • 1/2 tsp Red pepper flakes* You can add more for a spicier version
  • 1/4 cup Cashewnuts
  • 5-6 cloves Garlic, finely minced
  • 1" Ginger, finely minced
  • 5-6 Scallions, chopped
  • 3 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tbsp Rice wine vinegar
  • 2 tbsp Cornstarch
  • 1/2 cup Water

Instructions
 

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • For the cauliflower:
    Combine cornstarch, water, soy sauce, and peanut oil in a small bowl. Pour over the cauliflower and mix well to coat the florets in the sauce.
  • Place the coated cauliflower on the prepared baking tray in a single lat=yer and bake for 25-30 minutes, or until the cauliflower is cooked through.

Sauce

  • In the meanwhile, prepare the sauce.
  • Heat the peanut oil in a saucepan, and add the red chilies, peppercorns, and red pepper flakes.
  • Add in the nuts, minced garlic, and ginger. Cook until the ginger and garlic just start browning.
  • Combine the soy sauce, rice wine vinegar, sugar, water, and cornstarch in a small bowl and add to the pan.
  • Stir in the scallions and cook the sauce until it's just thickened. Taste and adjust for seasoning. Keep aside.
  • When the cauliflower is ready, gently mix it in with the sauce and serve immediately with rice.
  • If planning to serve later, mix the cauliflower and sauce before serving to ensure the cauliflower stays crispy. Enjoy!

Notes

NOTES:
If you have Sichuan peppercorns, use those and please omit the black peppercorns and red pepper flakes. 

Nutrition

Serving: 1 ServingCalories: 252kcalCarbohydrates: 36gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1084mgPotassium: 912mgFiber: 6gSugar: 10gVitamin A: 551IUVitamin C: 154mgCalcium: 83mgIron: 3mg
Tried this recipe?Let us know how it was!
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

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Reader Interactions

Comments

  1. Easyfoodsmith says

    May 01, 2021 at 4:47 pm

    No body in my house enjoys the kung pao chicken or anything kung pao coz it has nuts in it. They rather have nuts on their own than in curries, desserts or pilaf. While I love them in anything! I am going to try this veg version for myself. thanks for sharing 🙂

    Reply
    • Natasha Minocha says

      May 05, 2021 at 12:36 pm

      Hahaha! Yes, its good to make some meals just for oneself! Hope you enjoy this version, Taruna. Thank you xx

      Reply
  2. Mansi Sharma says

    April 27, 2021 at 10:39 am

    Can't wait to try this tonight, needed a new dinner recipe!

    Reply
    • Natasha Minocha says

      April 28, 2021 at 1:01 pm

      Yayyyy! Thank you, Mansi! xx

      Reply

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