Crispy Kung Pao Cauliflower with Spicy Peanut Sauce

This Vegan Kung Pao Cauliflower is a healthy reinterpretation of a classic Chinese dish that delivers bold, layered flavors. It’s an excellent vegetarian and vegan alternative to the traditional spicy stir-fry, compatible with Whole30 and Paleo diets, and ready in about 30 minutes.

This Vegan Kung Pao makes a great weeknight dinner when you want something quick, satisfying and meat-free. The cauliflower is roasted until tender with slightly charred edges, then tossed in a simple five-ingredient sauce and finished in a wok with garlic, ginger and chilies. The florets soak up the sauce, so each bite is full of flavor. Leftovers keep in the refrigerator for about three days and are enjoyable warm or cold.

Why you’ll love this recipe

Ready in under 30 minutes
Cauliflower replaces chicken for a satisfying meat-free option
Roasted florets absorb the sauce, so every mouthful is flavorful
Szechuan peppercorns add a distinct, tingling heat that spice lovers will appreciate

More Chinese-inspired recipe ideas

Sweet & Sour Pork
Black Pepper Chicken
Chicken Chow Mein
Spicy Orange Chicken
Pork & Eggplant Stir Fry

If you make this recipe, please leave a comment with your thoughts or tag @everylastbite_ on Instagram — I love seeing your photos!

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4.25 from 4 votes

Kung Pao Cauliflower

By
Carmen Sturdy

GFGluten Free
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
VVegan
W30Whole30

This Kung Pao Cauliflower is a healthy spin on a favorite Chinese dish, full of bold flavor and ready in 30 minutes. It’s a satisfying vegetarian and vegan option suitable for Whole30 and Paleo approaches.

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Servings:
4

Ingredients

Cauliflower

1 large head cauliflower
2 tbsp coconut aminos (or tamari/soy sauce)
1 tbsp apple cider vinegar
1/2 tsp salt
1 tbsp sesame oil
1 red bell pepper, cut into 1-inch pieces
1 onion, thinly sliced
4 cloves garlic, crushed
2 tbsp finely diced ginger
1 tsp Szechuan peppercorns
2 tbsp small red chilies
1/3 cup chopped scallions
1/4 cup chopped toasted cashews

Sauce

3 tbsp chicken or vegetable stock
2 tbsp apple cider vinegar
2 tbsp balsamic vinegar
2 medjool dates (or 2 tbsp honey)
3 tbsp coconut aminos (or tamari/soy sauce)

Instructions

Preheat the oven to 425ºF (220ºC).
Cut the cauliflower into small, bite-sized florets and spread them on a large baking sheet.
Whisk together the coconut aminos and apple cider vinegar, drizzle over the cauliflower, sprinkle with salt, and toss to coat. Bake for 12 minutes until tender. Then switch the oven to broil and broil 2–3 minutes until the florets begin to char at the edges.
Meanwhile, make the sauce: blend the sauce ingredients until smooth, pour into a saucepan, and simmer over medium-high heat for 6–8 minutes until the sauce thickens and reduces by about half.
Heat sesame oil in a large skillet or wok over medium-high. Add the bell pepper and onion and cook 4–5 minutes until softened. Stir in garlic, ginger, red chilies and Szechuan peppercorns and cook 1–2 minutes until fragrant.
Add the roasted cauliflower, scallions and cashews, pour the sauce over everything, and gently toss to coat. Cook another 2–3 minutes to marry the flavors, then serve immediately.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.