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Baked Kung Pao Cauliflower

A close-up of crispy, glazed Kung Pao Cauliflower garnished with chopped peanuts and green onions.
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A vegetarian recipe for crispy baked cauliflower coated in a classic sweet, sour, and spicy Kung Pao sauce, served as a healthy alternative to the traditional chicken dish.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon chili garlic sauce (or more to taste)
  • 1/2 teaspoon ground white pepper
  • 1/4 cup unsalted peanuts, roasted
  • 1 tablespoon dried red chilies, cut into small pieces (optional)
  • 1 green onion, sliced, for garnish

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with cornstarch until lightly coated.
  3. Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway through, until the edges are slightly browned and crispy.
  4. While the cauliflower bakes, prepare the sauce. In a small saucepan, whisk together soy sauce, rice vinegar, brown sugar, honey or maple syrup, sesame oil, ginger, garlic, chili garlic sauce, and white pepper.
  5. Heat the sauce mixture over medium heat, stirring constantly, until it thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. In a large bowl, combine the hot, crispy cauliflower, roasted peanuts, and dried red chilies (if using).
  7. Pour the prepared Kung Pao sauce over the cauliflower mixture and toss gently until everything is evenly coated.
  8. Serve immediately over steamed rice or noodles, garnished with sliced green onion.

Notes

  • For extra crispiness, you can air-fry the cauliflower at 400 degrees Fahrenheit for 12 to 15 minutes instead of baking.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce during the last minute of cooking.
  • Use tamari instead of soy sauce to make this recipe gluten free.

Nutrition

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