This Kung Pao Cauliflower is a delicious stir-fry which is spicy, hearty, satisfying, and comforting. It's a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!
403 kcal
/serving
35 min
Serves
2
Medium
Asian
Vegan
Gluten Free
Ingredients
- 1/2 cup chickpea flour (*see recipe notes)
- 4 tbsp cornstarch
- 1/2 cup plant-based milk
- 1/2 tbsp soy sauce (*see recipe notes)
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1/2 cup of water
- 3 tbsp soy sauce (*see recipe notes)
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (*see recipe notes)
- 1 tbsp cornstarch
- 1/2 tsp smoked paprika
- 1/4-1/3 tsp cayenne pepper (OR 4-6 dried chilies (*see recipe notes)
- 2 tsp oil (or water)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3/4 tsp peppercorns (optional)
- 1 small/medium bell pepper (sliced into fine strips)
- 1 tsp sesame seeds
- fresh chives (chopped)
- peanuts (optional)
Preparation
Not specified
Cooking
- This recipe has a video for easy visual instructions.
- Batter:.
- Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper.
- In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce.
- Let it sit for about 1 minute, then add the cauliflower florets.
- Toss until all cauliflower florets are coated with batter.
- Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes.
- Skillet:.
- Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns.
- Saute for 1 minute, stirring frequently to avoid burning.
- Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently.
- Add more water if necessary (I used 1 tbsp).
- Sauce:.
- Meanwhile, prepare the sauce.
- In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne.
- Whisk.
- Pour the sauce into the skillet.
- Bring to a boil and let simmer on low heat for 1 minute.
- Add the roasted cauliflower florets and toss to coat.
- Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
- Serve with rice or rice noodles.
- Garnish with sesame seeds, fresh chives and peanuts (optional).
- Enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
403
Calories
15.6g
Protein
13% DV
70.0g
Carbs
24% DV
9.0g
Fat
11% DV
11.7g
Fiber
31% DV
23.4g
Sugars
1695mg
Sodium
113% DV
| Diet Type | High Fiber |
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
