Kung Pao Cauliflower

This might sound like the oddest combination of ingredients. I’m just gonna need you to trust me that it works. The thick, flavorful sauce is ridiculous! It requires a little bit of prep time because we are going to marinate the cauliflower first. This helps to allow the cauliflower to really be able to soak up the sauce when we go to cook it later. 

Vegetarian…or not

This can be served all on it’s own or with a side of rice. Plus, if you aren’t into the idea of making it with cauliflower, just skip it all together. This sauce works with your favorite cuts of chicken or beef. You just can’t go wrong. Just don’t skip the peanuts. You will love that small bit of crunch they add to this dish.

Low Carb

Plus, it’s not as spicy as you might assume. Sichuan peppers (that’s not a misspelling, the peppers are spelled sichuan not szechuan) are not spicy-hot like dried chili peppers. They are almost lemon-y in flavor and just have a very slight zing to them. Nothing that is going to burn a hole in your tongue. 😉 

Ingredients:
for the cauliflower marinade:
1 tbsp cornstarch dissolved in 1 tbsp water
2 tbsp soy sauce
1 tbsp rice vinegar
2 cups cauliflower florets

for the Kung Pao sauce:
⅓ cup soy sauce
1 tbsp rice vinegar
¼ cup sugar
2 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp garlic
¼ cup sesame oil

additional ingredients:
sesame oil, for skillet
6-8 sichuan peppers
¼ cup sliced green onion
1 tsp minced ginger
1 tsp garlic
¼ cup chopped peanuts
green onions, for garnishDirections:

In a medium bowl, whisk together marinade ingredients: cornstarch in water, soy sauce, rice vinegar.  Then coat cauliflower florets in it. Set aside for 10 minutes, turning or tossing every few minutes.

In a separate medium sized bowl, whisk together sauce ingredients: soy sauce, rice vinegar, sugar, cornstarch, garlic, and sesame oil. Set aside.

Heat a little sesame oil in a large skillet over medium heat with sichuan peppers, stirring frequently, until edges begin to darken. Add in additional green onion, ginger, and garlic, and continue to cook another 5 minutes.
Add in cauliflower and sauce, stir, and cook covered for 10 minutes. You may need to reduce heat to medium-low if your stove runs hot.
Uncover, add in peanuts, stir, and cook until cauliflower is soft and sauce is thick.

Serve over a bed of rice (optional) and sprinkled with green onions and peanuts.

Enjoy!

5 from 2 votes

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Kung Pao Cauliflower

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This vegetarian Kung Pao Cauliflower recipe starts with marinated cauliflower florets and is cooked in the most delicious szechuan sauce. Serve over rice!

Course: Main Course

Cuisine: American

Keyword: Kung Pao Cauliflower

Servings: 4

Calories: 232 kcal

Author: Brandie @ The Country Cook

Ingredients

For the cauliflower marinade:

• 1 tbsp cornstarch dissolved in 1 tbsp water
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cups cauliflower florets

For the Kung Pao sauce:

• ⅓ cup soy sauce
• 1 tbsp rice vinegar
• ¼ cup sugar
• 2 tbsp cornstarch dissolved in 2 tbsp water
• 1 tbsp garlic
• ¼ cup sesame oil

Additional ingredients:

• sesame oil, for skillet
• 6-8 sichuan peppers, (not szechuan)
• ¼ cup sliced green onion
• 1 tsp minced ginger
• 1 tsp garlic
• ¼ cup chopped peanuts
• sliced green onions, for garnish

Instructions

1. In a medium bowl, whisk together marinade ingredients: cornstarch in water, soy sauce, rice vinegar.  Then coat cauliflower florets in it. Set aside for 10 minutes, turning or tossing every few minutes.
2. In a separate medium sized bowl, whisk together sauce ingredients: soy sauce, rice vinegar, sugar, cornstarch, garlic, and sesame oil. Set aside.
3. Heat a little sesame oil in a large skillet over medium heat with szechuan peppers, stirring frequently, until edges begin to darken. Add in additional green onion, ginger, and garlic, and continue to cook another 5 minutes.
4. Add in cauliflower and sauce, stir, and cook covered for 10 minutes. You may need to reduce heat to medium-low if your stove runs hot.
5. Uncover, add in peanuts, stir, and cook until cauliflower is soft and sauce is thick.
6. Serve over a bed of rice and sprinkled with green onions and peanuts.

Recipe Video

Nutrition Facts

Kung Pao Cauliflower

Amount Per Serving

Calories 232 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 1g 5%

Sodium 1600mg 67%

Potassium 240mg 7%

Total Carbohydrates 24g 8%

Dietary Fiber 1g 4%

Sugars 14g

Protein 4g 8%

Vitamin A 5.2%

Vitamin C 31.9%

Calcium 2.3%

Iron 6.2%

* Percent Daily Values are based on a 2000 calorie diet.

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