Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Kung Pao Cauliflower

By 72 Comments

Kung Pau Cauliflower might make your Top 5 Favorites list for your favorite make-at-home Chinese meal. It’s big on flavor and it makes a fabulous appetizer or main dish as part of a light meal.

Kung Pao Cauliflower is a great appetizer or main dish you'll reach for again and again. You'll love the flavors!

Instead of going out for Chinese this weekend, I decided to make a variation of restaurant favorite: Kung Pao Cauliflower. I had the ingredients on hand, so why not.

I love cauliflower and always look at people a little differently when they tell me they don’t like it. I know that’s a little judgey, but come on! How can you not love cauliflower?

This sheet pan Roasted Cauliflower and Tomatoes with Balsamic Glaze is just one way to enjoy this veggie. 

Kung Pao Cauliflower is sweet and spicy and delicious! You'll love the cashews I added for a bit of crunch.

If pasta is more your thing, you’ll love my Creamy Pasta with Roasted Cauliflower and Mushrooms. Ooo! And don’t pass up a chance to try Kimchi and Cauliflower Fried “Rice” with Poached Eggs. It’s a fabulous comfort food dish.

I had the idea to make Kung Pao Cauliflower a few years ago after meeting some friends for dinner. My husband and I were running a little late, but got to the restaurant and strolled up to the table just as our friends’ appetizers showed up. Score! Kung Pao Cauliflower was one of the delicious starters they shared with us.

Kung Pao Cauliflower is a tasty take on a Chinese favorite dish. You choose whether to serve this as an appetizer, side, or main dish!

Kung Pao Cauliflower is rich and spicy with a little sweetness to it, too. Don’t forget the cashews. Everything is better with cashews! As a testament to how good this dish is, I gotta tell you that it passed muster with my friend who I lovingly refer to as the Pickiest Eater in the World. 

Kung Pao Cauliflower is a tasty, meatless dish. Serve it as an appetizer or as a main dish - you decide!

You could easily make a meal out of this dish (throw in some extra veggies if you’d like), especially if you serve rice on the side along with a green salad. It’s also a perfect Meatless Monday meal, too.

If you’re at home and looking for an easy, crowd-pleasing dish to make, give Kung Pao Cauliflower a try. You probably have all the ingredients on hand, but if not, wait for your next grocery run and make a plan!

Kung Pao Cauliflower is a delicious meatless dish. Forget about take out and make this recipe instead!

Whether you’re looking for a fun and meatless appetizer or main dish to serve, give Kung Pao Cauliflower a try. It’s rich and filling and full of great flavor. Let me know how you like it!

Kung Pao Cauliflower is a delicious, meatless dish you can serve anytime.

Nutrition

Calories

691 cal

Fat

4 g

Carbs

133 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves Serves 4

Kung Pao Cauliflower

This is a fun and tasty take on a classic! You'll love it!

Save RecipeSave Recipe
Print Recipe

5 based on 3 review(s)

Ingredients

  • 1 head cauliflower, trimmed and cut into florets
  • 1/4 cup red onion, sliced thin
  • 2-3 garlic cloves, minced
  • 1 red chile pepper, seeds removed, cut into thin rounds
  • 1/4 cup cashew pieces
  • 3 tablespoons soy sauce, divided
  • 1-1/2 tablespoons cornstarch
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Sriracha (more or less to taste), divided
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1/2 tablespoons sesame oil
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with the nonstick cooking spray.
  2. In a small bowl, combine 1 tablespoon soy sauce, 1/2 tablespoon Sriracha, and the cornstarch. Whisk until smooth.
  3. Add the cauliflower florets to the baking dish and spoon the soy sauce mixture over them. Toss to coat. Cook for about 20 minutes, tossing a few times as they cook.
  4. Just before the end of the cooking time, add the sesame oil and the vegetable oil to a skillet over medium heat.
  5. When hot, add the onion and cook for 3-4 minutes or until they soften. Reduce the heat a bit and add the garlic, chile rings, and cashews. Cook for a few minutes, tossing. Remove from the heat.
  6. Combine the remaining 2 tablespoons soy sauce, the hoisin, brown sugar, Sriracha, vinegar, and black pepper. Whisk to combine.
  7. Remove the cauliflower from the oven and pour the liquid mixture over them, and reserve 1-2 tablespoons. Toss to coat.
  8. Add the pan back to the oven for another 10 minutes or so, or until the cauliflower is soft. Toss a once or twice during this time.
  9. Remove from the oven and transfer to a serving bowl.
  10. Just before serving, add the reserved sauce over the top and garnish with a bit of black pepper.
7.8.1.2
185
https://www.azgrabaplate.com/kung-pao-cauliflower/

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  5. Erin @ The Speckled Palate says

    Oh, this just looks and sounds so flavorful! We love king pao chicken, so I can imagine we'd be into this cauliflower, too. Especially since it's making me want takeout STAT!
    Reply

  7. Carly says

    I have never heard of haboobs! I am definitely going to Google it because it sounds crazy. Mother Nature is awesome. The kung pao cauliflower looks amazing!! I love trying new dishes and have to try this!
    Reply

  8. Jen says

    I'm totally going to try this! I love being able to change up our veggie routine. Oh, and I used to live in Gilbert so I know exactly what a haboob looks like. It's crazy!!
    Reply

  9. Erica says

    Mmmm..I love Kung Pao. And in recent years, I'm really getting into cauliflower. So this sounds like an amazing combo. Plus I can't eat gluten. So I usually can't get something like this in restaurants. But I can adjust the recipe to make it diet safe for me! (gluten-free soy sauce and hosein sauce!)
    Reply

  17. Lora @savoringitaly says

    I never heard of a haboob before! We get massive rains here in the summer in Florida and sometimes a little hurricane. This cauliflower dish is so what I want to make tonight. Just love this idea!!
    Reply

  19. Anvita says

    I often make this for a quick lunch. Love that it's so easy to make Kaung Pau Cauliflower. Best of all I love the flavors. This look really good.
    Reply

  20. erin says

    That looks so delicious! I've become a huge fan of cauliflower lately and have been grilling it a couple times a week. I'll have to try this for variety. Love the photos, too!
    Reply

  22. Denay DeGuzman says

    Oh my goodness, this Kung Pao Cauliflower looks amazing! Your images are stunning. I feel like I could just grab a fork and lift a piece of that tasty goodness straight off my screen. Thank you for sharing this scrumptious creation!
    Reply

    • Patricia says

      Thanks, Jim! You'd have to be sure to check on the seasonings' labels. For example, the soy sauce and the hoisin sauce could contain gluten.
      Reply

    • Patricia says

      So sorry for the oversight, Crystal! I usually go with 2-3 cloves, minced! I'll fix that in the recipe now. Thanks!
      Reply

    • Patricia says

      Hi Cassie - Add the onions at steps 4 & 5: Just before the end of the cooking time, add the sesame oil and the vegetable oil to a skillet over medium heat. When hot, add the onion and cook for 3-4 minutes or until they soften. Reduce the heat a bit and add the garlic, chile rings, and cashews. Cook for a few minutes, tossing. Remove from the heat.
      Reply

  30. Taylor says

    We LOVE Chinese food but haven't tried making it at home, ever! But this looks sooo yummy! I'm a huge cauliflower fan so we'll have to try this!
    Reply

  31. Kelsey Harmony says

    Yum!! I love cooking with cauliflower more and more these days because it so simple, and easy. It is such a great alternative to rice and when I fry it with coconut oil, I can't seem to get enought!
    Reply

  33. Sharon says

    When I found this recipe I got so excited because I have everything in my refrigerator and pantry for it! Now dinner is planned.
    ★★★★★
    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆