Best 6 Kung Pao Cauliflower Recipes

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Indulge in a symphony of flavors with our Kung Pao Cauliflower recipe, a delightful plant-based rendition of the classic Chinese dish. This culinary creation tantalizes your taste buds with a perfect balance of sweet, sour, and savory notes. Tender cauliflower florets take center stage, coated in a luscious sauce made from a medley of soy sauce, rice vinegar, sesame oil, and a touch of sweetness from honey or maple syrup. Topped with roasted peanuts and fresh scallions, this dish delivers a burst of texture and color.

Accompanying this main attraction are two equally enticing recipes. The Kung Pao Tofu stir-fry offers a protein-packed alternative, featuring succulent tofu cubes glazed in the same irresistible sauce. For those craving a heartier option, the Kung Pao Chicken recipe delivers a flavorful punch with juicy chicken pieces coated in the signature sauce.

These culinary delights are not just taste sensations; they're also incredibly versatile. Serve them over steamed rice for a satisfying meal, or wrap them in lettuce leaves for a fun and mess-free handheld treat. Whether you're a vegetarian, a meat lover, or simply seeking new and exciting flavors, these Kung Pao recipes promise an unforgettable culinary experience.

Here are our top 6 tried and tested recipes!

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped

Steps:

  • Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
  • Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
  • Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
  • Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Move over, take-out, there's a new kid in town!

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek chili paste
2 teaspoons dry sherry
2 teaspoons cornstarch
1 tablespoon olive oil
6 cups cauliflower florets
¼ cup unsalted roasted peanuts
1 clove garlic, minced
2 green onion tops, chopped

Steps:

  • Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
  • Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
  • Transfer to a serving dish and garnish with green onion tops.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g

KUNG PAO CAULIFLOWER & PRAWN STIR-FRY



Kung pao cauliflower & prawn stir-fry image

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double up on the veg

Provided by Esther Clark

Categories     Dinner

Time 25m

Number Of Ingredients 11

¼ cauliflower , broken into florets
1 tbsp vegetable oil
1 garlic clove , finely sliced
½ red chilli , finely sliced
thumb-sized piece of ginger , finely grated
60g raw king prawns
1 tbsp rice vinegar
2 tbsp hoisin sauce
3 spring onions , shredded
15g peanuts , roughly chopped
cooked brown rice , to serve

Steps:

  • Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
  • When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

Nutrition Facts : Calories 346 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium

KUNG PAO CAULIFLOWER BITES RECIPE BY TASTY



Kung Pao Cauliflower Bites Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, soy milk, cauliflower, soy sauce, agave nectar, sesame oil, rice vinegar, garlic, ginger, cornstarch, fresh chive, sesame seed, rice

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking soda
1 ½ cups soy milk, or water
1 head cauliflower, cut into florets
½ cup soy sauce
½ cup agave nectar
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons ginger
1 tablespoon cornstarch
fresh chive, finely chopped, for serving
sesame seed, for serving
rice, cooked, for serving

Steps:

  • Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
  • Add the cauliflower florets to the batter and toss until fully coated.
  • Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
  • Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
  • Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
  • Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
  • Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 383 calories, Carbohydrate 73 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, Sugar 34 grams

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon granulated sugar
1/4 cup vegetable stock or water
1 teaspoon cornstarch
3 tablespoons neutral oil, such as grapeseed or canola
1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets
Kosher salt (Diamond Crystal)
1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
1/2 to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely sliced
1/3 cup roasted peanuts
2 scallions, white and green parts, finely sliced
Steamed rice, to serve

Steps:

  • In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
  • Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
  • In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons peanut oil
6 small dried hot chile peppers
1 head cauliflower, cut into small florets
1 zucchini, cut into small cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
6 scallions, sliced, whites and greens separated
1/3 cup low-sodium soy sauce, plus more if needed
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon chili paste, plus more if needed
1 tablespoon grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
1 lime, zested and juiced
1 1/2 tablespoons cornstarch
1/2 cup shelled peanuts

Steps:

  • Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
  • While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
  • Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm and compact, with no brown spots or blemishes. A large head of cauliflower will yield about 4 cups of florets.
  • Cut the cauliflower into uniform florets: This will help them cook evenly. Aim for florets that are about 1-inch in size.
  • Don't overcrowd the pan: When cooking the cauliflower, be sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the cauliflower will steam instead of brown.
  • Use a high-quality sauce: The sauce is what really makes this dish, so be sure to use a good-quality store-bought or homemade sauce. If you're using a store-bought sauce, look for one that is low in sugar and sodium.
  • Serve immediately: Kung pao cauliflower is best served immediately, while it is still hot and crispy. If you need to make it ahead of time, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat until warmed through.

Conclusion:

Kung pao cauliflower is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to get your kids to eat their vegetables. The cauliflower is coated in a sweet and savory sauce, and it is then stir-fried with peanuts and vegetables. Serve it over rice or noodles, and you have a complete meal that everyone will enjoy.

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