This Kung Pao Cauliflower packs a punch! It’s loaded with a sweet and tangy flavour and can be enjoyed as a side, main, or served with rice!
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tbsp corn starch or tapioca starch
Kung Pao Sauce
- 2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp Chinese black vinegar (can sub balsamic vinegar)
- 1 tbsp hoisin sauce (gluten-free if needed)
- 1 tsp coconut sugar (or brown sugar)
- 1 tsp sambal Olek (can sub sriracha)
- 1 garlic clove, finely chopped
- 1 tsp Sichuan peppercorns, (can sub regular)
- Sliced green onions
- sesame seeds or crushed peanuts
- (optional) rice to serve
- Preheat the oven to 420 degrees F and line a baking sheet with parchment paper.
- Toss the cauliflower florets with the olive oil and corn starch then spread evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through.
- Prepare the sauce by mixing all the sauce ingredients together.
- Pour the sauce into a skillet on medium-high heat and let it cook for about 1 minute until it gently bubbles.
- Add the cauliflower and toss together until evenly coated.
- Top with sliced green onions, sesame seeds or crushed peanuts.
Cut all the cauliflower florets to be about the same size so they all cook evenly in the oven.
If using a big cauliflower, double the sauce and add more as needed.
Store leftovers in an air-tight container in the fridge for up to 2 days and reheat in the oven at 400 degrees F.
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 6g
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
Keywords: Kung Pao cauliflower, asian cauliflower recipe, stir fry cauliflower