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Home » Recipes » Sides

Kung Pao Cauliflower

By Erin · August 20, 2019 · Updated October 3, 2021 · 5 Comments

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This Kung Pao Cauliflower is flavorful, has tons of texture and just a little bit of spice. It's coated in a sweet and sticky glaze and topped with cilantro, scallions and crushed peanuts.

kung pao cauliflower

This recipe is from the cookbook, Eat More Plants, by Molly Krebs, founder of Spices in my DNA.

OH MY GOSH, if you've never made Kung Pao Cauliflower, now's your chance. I'm not even lying when I say that this recipe will be on rotation in our household. Often, kung pao sauce is used to coat meat (think: chicken or shrimp), but it's really tasty on cauliflower too. This kung pao cauliflower is delicious on its own, but also a really great side dish.

Last week on Instagram, I asked readers to vote on which recipe from Molly's cookbook they wanted me to make, and the cauliflower won by ONE vote. Whether you voted for the cauliflower or not, you won't be disappointed because this may or may not be my new favorite way to eat cauliflower.

WHY THIS KUNG PAO CAULIFLOWER IS SO GOOD

  • It's a quick recipe--ready in about 15 minutes
  • It's SO flavorful--the sauce is sticky, sweet and a little spicy
  • It's topped with all the goods like peanuts, cilantro and scallions, so the texture is incredible

HOW TO MAKE KUNG PAO CAULIFLOWER

Make the sauce: Start by whisking all of the sauce ingredients together; that way, the sauce will be ready to go when you need it.

cauliflower

Sear the cauliflower: You'll want to sear the cauliflower on both sides until it's golden brown, which will enhance the flavor. This is also a lot faster than roasting it in the oven--the cauliflower should be completely seared in under 6 minutes!

WHY YOU NEED TO BUY 'EAT MORE PLANTS'

  • It features tons of easy and creative ways to eat vegetables
  • The recipes use minimal ingredients (yes really!)
  • The photographs are stunning

eat more plants cookbook

kung pao cauliflower

OTHER DELICIOUS CAULIFLOWER RECIPES

  • Chimichurri Cauliflower Steak
  • Roasted Cauliflower Crustless Quiche
  • Buffalo Cauliflower Quinoa Meatballs

Click here to order the cookbook Eat More Plants! 

kung pao cauliflower

Kung Pao Cauliflower

This Kung Pao Cauliflower is flavorful, has tons of texture and just a little bit of spice. It's coated in a sweet and sticky glaze and topped with cilantro, scallions and crushed peanuts.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Erin

Ingredients

  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoon agave nectar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 teaspoon toasted sesame oil
  • 2 teaspoon chili-garlic sauce
  • 3 garlic cloves minced
  • Pinch red pepper flakes
  • 2 tablespoon vegetable oil
  • 1 medium head cauliflower cut into florets
  • Salt as needed
  • Black pepper as needed

for topping:

  • 1 tablespoon sesame seeds
  • 2 scallions thinly sliced
  • ¼ cup roasted salted peanuts coarsely chopped
  • ¼ cup fresh cilantro coarsely chopped

Instructions

  • In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chili-garlic, and red pepper flakes until combined. Set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the cauliflower in an even layer, season it with a pinch of salt and pepper, and sear the cauliflower, undisturbed, for 2-3 minutes, or until it is golden brown. Flip the cauliflower and sear for 2-3 minutes, until it is golden brown on the opposite side.
  • Add the sauce and reduce the heat to medium. Toss the cauliflower in the sauce to coat and sauté for 3-4 minutes, or until sauce thickens and the cauliflower is tender.
  • Add the sesame seeds, scallions, peanuts, and cilantro and stir to combine. Season to taste with additional salt and pepper, if desired and serve.

Notes

Substitutions: Can use maple syrup instead of agave, and tamari OR coconut aminos instead of soy sauce.

Nutrition

Calories: 495kcal | Carbohydrates: 47g | Protein: 14g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 1552mg | Potassium: 1112mg | Fiber: 9g | Sugar: 24g | Vitamin A: 255IU | Vitamin C: 143mg | Calcium: 142mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Sondra says

    August 20, 2019 at 11:10 am

    5 stars
    OMG! I am making this tonight! Only question is on #3, you say, “Add the sauce and reduce the heat to medium. Toss the cauliflower in the sauce to coat and sauté for 3-4 minutes, or until sauce thickens and the cauliflower is tender..” Are you adding the sauce to the seared cauliflower or heating the sauce separately and then adding it to the seared cauliflower?

    I can’t wait to try this!! Will report back!!

    Reply
    • Erin says

      August 20, 2019 at 11:37 am

      Yes, you're going to add the sauce to the skillet with the seared cauliflower and then reduce the heat and the sauce will thicken in 1-2 minutes. I hope you love it!

      Reply

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