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Crispy Kung Pao Cauliflower

A mound of crispy, glazed Kung Pao Cauliflower pieces mixed with dried red chilies and peanuts on a white plate.
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A vegetarian recipe for crispy cauliflower florets tossed in a spicy, sweet, and sour Sichuan-style Kung Pao sauce with peanuts and dried chilies.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-sized florets
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 cup neutral oil, for frying
  • 1/4 cup dried red chilies (like Arbol or Thai), cut into 1-inch pieces
  • 1/4 cup unsalted peanuts
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon soy sauce (for coating)
  • 1 tablespoon cornstarch (for sauce)
  • 1/4 cup water (for sauce)
  • 3 tablespoons soy sauce (for sauce)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of cornstarch and 1 teaspoon of salt until lightly coated.
  2. Spread the coated cauliflower on a baking sheet in a single layer. Roast for 20 to 25 minutes, flipping halfway, until the edges are lightly browned and crisp.
  3. While the cauliflower roasts, prepare the sauce. In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/4 cup water, 3 tablespoons soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
  4. Heat the neutral oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns. Stir fry for about 30 seconds until fragrant, being careful not to burn the chilies. Remove the chilies and peppercorns with a slotted spoon and set aside, leaving the flavored oil in the wok.
  5. Add the minced ginger and garlic to the hot oil and stir fry for 15 seconds until aromatic.
  6. Add the roasted cauliflower to the wok. Toss quickly to coat with the aromatics.
  7. Pour the prepared sauce mixture into the wok. Stir constantly as the sauce thickens, about 1 minute.
  8. Return the reserved dried chilies and Sichuan peppercorns to the wok. Add the peanuts. Toss everything together until the cauliflower is fully coated and the sauce is glossy.
  9. Serve immediately over steamed rice or noodles.

Notes

  • For extra crispiness, you can shallow fry the cauliflower instead of roasting it.
  • Adjust the amount of dried chilies and Sichuan peppercorns to control the heat level.
  • Use tamari instead of soy sauce for a gluten-free version.

Nutrition

Find it online: https://spoonfulsnap.com/kung-pao-cauliflower-recipe-crispy/