kung pao cauliflower
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5 from 2 votes

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: sides
Cuisine: Asian
Servings: 2 -3
Author: Erin


  • 2 tbsp 30 ml rice wine vinegar
  • 2 tbsp 30 ml soy sauce
  • 2 tbsp 30 ml agave nectar
  • 1 tbsp 15 ml hoisin sauce
  • 1 tbsp 3 g grated fresh ginger
  • 1 tbsp 9 g cornstarch
  • 2 tsp 10 ml sesame oil
  • 2 tsp 10 ml chili-garlic sauce
  • 3 garlic cloves minced
  • Pinch red pepper flakes
  • 2 tbsp 30 ml vegetable oil
  • 1 medium heat cauliflower cut into florets
  • Salt as needed
  • Black pepper as needed

for topping:

  • 1 tbsp 10 g sesame seeds
  • 2 scallions thinly sliced
  • 1/4 cup 38 g roasted salted peanuts coarsely chopped
  • 1/4 cup 15 g coarsely chopped fresh cilantro


  • 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.