This Kung Pao Cauliflower is a delicious stir-fry that 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!
Kung Pao Cauliflower Stir-Fry
Hello dears, I am excited to share my first vegan Chinese recipe with you! I must admit that I wasn’t the biggest fan of Chinese food in the past. The salty/sweet combo tasted weird to me but my taste buds have changed and now I LOVE this flavor combination.
That’s why I have been busy in my kitchen lately, trying out different Chinese recipes. And this is the first one! Kung Pao Cauliflower – and let me tell you, I simply adore it and so does my boyfriend! Why should you give it a try? Because it’s…
- Packed with spicy, salty and sweet flavors
- A great meat-free alternative to Kung Pao Chicken
- Easy to make with simple ingredients
How To Make Kung Pao Cauliflower?
This recipe has only 8 steps which are easy to follow and not complicated at all. First, you allow the cauliflower a nice cozy bath in a batter made from chickpea flour, cornstarch, soy sauce, and water. While the cauliflower florets bake in the oven you can fry the bell pepper, garlic, fresh ginger and peppercorns in a skillet. Your kitchen will smell amazing!
You can serve the vegan Kung Pao with rice or rice noodles (both taste amazing!) and can prepare it according to the package instructions while the cauliflower is in the oven.
Meanwhile, you can also start making the spicy Kung Pao sauce which takes literary just 60 seconds. All you need to do is, combine all sauce ingredients in a bowl and whisk. Then pour the sauce into the skillet, bring to a boil, and allow it to simmer for one minute.
Finally, add the roasted cauliflower to the skillet and give it a good stir. You can enjoy it right away. However, if you want the cauliflower to be crispy, transfer it back to the oven for a further 10-15 minutes! Check the easy instruction pictures below:
What about Kung Pao Tofu?
This spicy Kung Pao can be made with either cauliflower or tofu. I don’t eat tofu very often but if you want your Kung Pao to be packed with lots of plant-based protein you can use tofu. How to make Kung Pao Tofu?
The sauce and the ingredients for the skillet are the same but you can skip the baking part. Instead, you will need to press the tofu for about 15-20 minutes, slice it into cubes and fry it in a pan until nicely brown. You can try out both versions and let me know which one you preferred. đŸ™‚
Spicy Kung Pao
Do you love spicy food? I know it’s super healthy and I like spicy food as long as it’s not too spicy. Yesterday I ate a whole dried chili (yes, the whole chili with the seeds) and almost fainted, haha. It was too much for my tastebuds. You can make this Kung Pao with 4-6 dried chilies which you can fry with the garlic, ginger, peppercorns, and bell pepper.
However, I would suggest removing the chilies before you pour in the sauce. If you don’t have dried chilies, simply use 1/4 teaspoon (or more) cayenne pepper. Not a fan of spicy meals? Leave it out completely for a mild Kung Pao Cauliflower.
Does it keep?
Yes! Leftovers can be stored covered in the fridge for up to 4 days. Simply reheat in a pan/skillet.
You Will Love This Kung Pao Cauliflower. It’s:
- Vegan
- Gluten-free
- Spicy
- Sweet & Salty
- Satisfying
- Comforting
- Easy to make with simple ingredients
- Perfect for a weeknight dinner
- And it can be made oil-free
A Few Helpful Tips
- Serve it with Jasmine rice, Basmati rice or rice noodles
- Double the batch and store leftovers in the fridge for up to 4 days
- Use tofu instead of cauliflower for a protein-rich variation
Should you recreate this tasty spicy Chinese stir-fry, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! If you love spicy food, definitely also check out the following vegan spicy recipes:
Kung Pao Cauliflower
Ingredients
Batter:
- 1/2 cup (60 g) chickpea flour (*see recipe notes)
- 4 tbsp (30 g) cornstarch
- 1/2 cup (120 ml) plant-based milk
- 1/2 tbsp soy sauce (*see recipe notes)
- 1 medium (600 g) head of cauliflower cut into bite-sized florets
Sauce:
- 1/2 cup of (120 ml) 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)
For the skillet:
- 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)
Instructions
- 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!
Notes
- Chickpea flour alternative: I would suggest using gluten-free all-purpose flour (or regular flour if not gluten-free) instead of chickpea flour (haven't tried it out though).
- Soy sauce: Use gluten-free if needed or tamari or coconut aminos. You can also use low-sodium soy sauce.
- Sweetener: You can use a sweetener of choice, e.g. maple syrup, coconut sugar, brown sugar, etc.
- Use 1/4 teaspoon (or more) of cayenne pepper OR 4-6 dried chilies instead. If you prefer dried chilies, add them to the pan and fry together with garlic, ginger, peppercorns, and bell pepper. Then remove the chilies before you pour in the sauce, otherwise, the Kung Pao will be too spicy!
- Make sure to also check out my Sticky Teriyaki Tofu recipe.
- Recipe serves 2. Nutrition facts are for one serving (without rice or rice noodles).
Nutrition information is an estimate and has been calculated automatically
Elaine
Just made this for dinner and it was delicious! I was a little heavy handed with my chilli so it was a little hot for me ha ha. Very easy to make. Thanks for another great recipe!
Ela
My pleasure, Elaine! Thanks for taking the time to leave a comment. đŸ™‚
Lauren Bridgman-Fralin
This is my new favorite meal. This was soooo good. My whole family loved it. I made it extra spicy and baked it twice which was definitely the right call! I’ve passed the recipe on to three friends who asked for it because my photo looked so amazing!
Ela
That sounds amazing, Lauren! Thanks so much for your great feedback! đŸ™‚
Medina
I absolutely love the flavor! And am enjoying checking your receipts cause they are so simple and easy to make! ????????
Ela
Thanks so much, Medina! I am so happy you enjoy my recipes. đŸ™‚ Happy cooking!
Desi
Look wonderful! Can I freeze this and heat it at a later time? Will it hold up alright?
Ela
It should freeze well, Desi, however, I haven’t tried it yet. đŸ™‚
Andrea Tersigni
I had two big heads of cauliflower in the refrigerator so I tripled the batter. Then I quadrupled the skillet and sauce ingredients so I would have extra sauce for grains. The dried chilies gave the right pop of heat. I will definitely be making this again soon. Many thanks. Love recipes with a good kick to the tastebuds.
Ela
Sounds wonderful, Andrea! Thanks for your great feedback! đŸ™‚
Julie D
I just finish eating this recipe! I doubled the sauce but didn’t double the amount of cayenne pepper and I’m very glad! It’s a hot dish and next time I will put less! I also add pineapple in it add a nice twist ! I put the cauliflower back also for 10 minutes! Thank you!
Ela
You are welcome, Julie! đŸ™‚
made-by-sannshine
Hello from Germany, this was our meal today and it was so delicious…….thank you so much for your great and amazing receipes…want to try them all.
Ela
That’s wonderful! I am very glad you liked the recipe. đŸ™‚
Mariah Lyons
Hi! Can’t wait to try this, do you think I can use almond flour? That’s all I have and I never use any other flour. Thanks!
Ela
I never tried it, Mariah, so I am not sure! đŸ™‚
Angie Free
This dish was Amazing and SO easy to do, it will become a new family favourite!
I am in England and I had to vary the stated quantities somewhat though, as the batter turned into a dough!!
I also used ground ginger as I had no fresh and reduced the heat to suit the family, by reducing the paprika, cayenne pepper and peppercorns. Also the garlic was reduced to what I perceived a normal amount for a 2 person meal (1 clove).
Hope this helps those people who are cooking this in England!
??
So the batter ingredients for me were as follows:
60g chickpea / plain flour
30g cornflour
120ml plant-based milk
1/2 tbsp soy sauce
250g – 1 medium head of cauliflower/broccoli cut into bite-sized florets
Sauce:
120ml of water
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp cornflour
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
For the skillet:
2 tsp oil or water
1 large clove garlic minced
1/4 tsp ground ginger
1/4 tsp black peppercorns
1 small/medium pepper sliced into fine strips
1 tsp sesame seeds
fresh chives chopped
peanuts (optional)
Well worth a go!
We loved it
Thank you!
Ela
Thanks for sharing, Angie! Greetings to England. đŸ™‚
Brian
Woah, knocked it out of the park with this one. Added shiitake mushrooms with the peppers and it did not disappoint. Didn’t add the ginger, and it still tasted phenomenal. Great dish! Thanks for the recipe đŸ™‚
Ela
Great! Thanks for your wonderful feedback, Brian. đŸ™‚
Marianne Heine
Great taste but would double the sauce next to time.
Ela
Thanks for your feedback, Marianne! đŸ™‚
Eliana
Hello Ela! Just did the recipe! It’s amazing! Thanks again!
I have 1 question though. When I put the cauliflower in the oven at the first step, after I took it out some of it was stuck at the parchment paper. Do you have any idea why this happened?
Thanks again! Loved it!
Greetings from Cyprus đŸ™‚
Ela
Hi Eliana, I think it could help if you would grease the parchment paper with a little oil before you add the cauliflower. đŸ™‚
Greetings to Cyprus. đŸ™‚
Pille
Hi,
The recepie looks wonderful. Is it possible to use something else inatead of cornstarch? Would potato starch be okay or are these two very different?
Looking forward to try it!
All the best for you,
Pille
Ela
Hi, potato starch should work as well. đŸ™‚
Jamillah
I cooked this recipe w jasmine rice. I’m wondering if the batter step is necessary and if i should just stir fry the cauliflower w some olive oil next time. The flavors of the sauce were good!
Ela
It’s not necessary, Jamillah! đŸ™‚
Kate
Made this tonight. Great flavor! Will cook cauliflower less time in the oven, as it was overcooked and mushy. And will add ground pepper instead of peppercorns. But big hit! Thank you!
Ela
Awesome! Thanks for your feedback, Kate. đŸ™‚
Viv
Made this delicious Kung Pao on Sunday night having leftovers tonight plus hubby took some for his lunch yesterday
Posted a photo on Instagram this morning & made sure to @elavegan & #elavegan…was very Happy with my effort…thanks Viv
Ela
I am glad you liked the recipe, Viv! đŸ™‚
Mindy
This was delicious and very filling! Made it over rice noodles. Re-heated the next day by baking the cauliflower again and it got nice and crispy! Will definitely make this again – thank you for the wonderful recipe!
Ela
Sounds fantastic! Thanks a lot for your amazing feedback, Mindy! đŸ™‚
Mike
I usually like many of your recipes (thank you!) and many come out well. But this just didn’t work at all. Given all the many positive comments, made a huge batch which am going to try and salvage into something else. The batter was fine but the cauliflower didn’t bake well…the temperature of the oven was fine, the length of time was fine…even extended the time in the oven. The batter was as per the recipe. It was just a big ‘blah’. Also way too many peppercorns. The sauce was again just ‘blah’. I put the cauliflower back in the oven with the sauce to get it more crispy/baked and just didn’t happen. All 5 of us didn’t like it and didn’t finish it. Sorry….not trying to be overly negative, but being honest. When things are great, happy to compliment but likewise, if it doesn’t work out, sharing that as well.
Ela
So sorry you didn’t like the recipe, Mike!
Rita
This definitely a keeper. The cauliflower could easily pass as very tender chicken. Going to serve it to guess this weekend.Thanks for a great recipe
Ela
Thank you for the great feedback, Rita. Would be awesome if you could also leave a rating for the recipe! đŸ™‚
Matthew Roed
Ela should partner with the United States Public School Systems to create recipes that support a plant-based diet for students. Ela is an expert for sure.
https://youtu.be/yjr9TZjTqIM