Kung Pao Cauliflower
Today I’m sharing a recipe that will please cauliflower lovers and Chinese take-out lovers alike:
Kung pao cauliflower.
This recipe is meatless, but even if you’re not vegetarian I think you’ll like it.
About The Recipe
This recipe is inspired by the popular Chinese take-out dish, kung pao chicken. Instead of chicken, we’ve substituted cauliflower.
The end result is saucy, sticky, spicy, and slightly sweet. The cauliflower is baked until it’s melt-in-your-mouth, fork tender. It’s addictive. I ate nearly the whole pan myself.
If you want to make a meal out of it, add some rice. Leftovers heat up nicely.
- 1 medium head cauliflower, cut into florets
- 1/4 cup soy sauce (or tamari for gluten-free diets)
- 2 tablespoons brown sugar
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- Olive oil
- Sesame seeds and chopped scallions, for topping
- Preheat oven to 400F. Place cauliflower florets in a large mixing bowl.
- In a small saucepan, combine soy sauce, brown sugar, sriracha sauce, rice vinegar, and garlic powder. Turn on heat to medium-high and bring the mixture to a simmer, stirring. Add the dissolved cornstarch and continue mixing until the sauce thickens, about a minute.
- Pour sauce over cauliflower florets and stir to evenly coat.
- Coat a large baking sheet with olive oil. Pour cauliflower on to baking sheet and spread out so florets are not touching each other.
- Bake for 25 to 30 minutes, until cauliflower is tender. Top with sesame seeds and chopped scallions, and serve.