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.

Another Chinese take-out favorite: Sesame chicken.

Print Recipe

Kung Pao Cauliflower

Yield: 4 servings

Prep Time:15 min

Cook Time:25 min

Ingredients:

• 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

Directions:

1. Preheat oven to 400F. Place cauliflower florets in a large mixing bowl.
2. 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.
3. Pour sauce over cauliflower florets and stir to evenly coat.
4. Coat a large baking sheet with olive oil. Pour cauliflower on to baking sheet and spread out so florets are not touching each other.
5. Bake for 25 to 30 minutes, until cauliflower is tender. Top with sesame seeds and chopped scallions, and serve.