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A plate of vegan kung pao cauliflower with white rice.
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5 from 2 votes

Vegan Kung Pao Cauliflower

This spicy vegan Kung Pao cauliflower recipe is inspired by traditional Kung Pao chicken. Deliciously battered and baked cauliflower tossed in a spicy sauce for a better than takeout dish you'll love.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Chinese
Servings: 4 people
Calories: 243kcal

Ingredients

Instructions

  • If you are making rice, start that and cook according to instructions.
    *Tip: for more flavor toast rice first and then cook in vegetable stock vs water.
  • Turn your oven onto broil.
    Place a silicone baking liner or parchment paper onto a baking sheet.
  • Add cauliflower pieces to a large bowl.
  • Sprinkle 1 tablespoon of cornstarch across the cauliflower and toss to combine.
  • Add in the coconut milk and 2 tablespoons of the soy sauce. Toss to combine. Ensuring that all the cauliflower has been coated.
  • In a single layer, add the cauliflower to the baking sheet and place until the broiler for 4-5 minutes, or until a nice char is on the edges of the cauliflower.
  • Turn oven to 425°F (218°C) and continue baking for another 5 minutes. Cauliflower should be tender.
  • While that is baking, in a small bowl add remaining cornstarch and water. Whisk together well. In the same bowl, add the remaining soy sauce, hoisin sauce, maple syrup, rice vinegar, red pepper flakes and black pepper. Whisk together again.
  • Heat a large skillet over medium heat. Add in the sesame oil.
  • Once hot, add the garlic, ginger, and green onions, and cook for 4-5 minutes, stirring often to avoid burning.
  • Add in the sauce mixture and bring to a boil, then reduce heat to low.
  • Add the baked cauliflower and peanuts. Stir together until all the cauliflower has been coated.
  • Let cook for an additional 5 minutes until the sauce has thickened.
  • Remove from the heat and serve over rice.
  • Top with more chopped peanuts, green onions, sesame seeds or red pepper flakes if desired.

Notes

For metric conversion, click metric. 
See post for notes about Top 8 Allergy Free variation
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1014mg | Potassium: 827mg | Fiber: 6g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 104mg | Calcium: 85mg | Iron: 2mg