Kung Pao Cauliflower 🥜

What’s sweet, savory, sticky, delicious and also vegan?? This recipe!! It’s everything you love about Chinese food, at home, with cauliflower instead of chicken or meat. This is a great way to change up your cauliflower game, and I hope you give it a try!

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Ingredients:

2 heads of cauliflower

2 tbsp corn starch + 1 tbsp corn starch

4 tbsp coconut milk

4 tbsp soy sauce + 1/3 cup soy sauce

3 tbsp hoisin sauce

2 tbsp maple syrup or honey

2 tbsp rice vinegar

Pinch of red pepper flakes and black pepper (optional)

1/4 cup water

1 tbsp sesame oil

3 cloves garlic, minced

1 inch ginger, minced

4 stalks scallions, sliced plus more for garnish

1/2 cup peanuts

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Directions:

Cut the cauliflower into florets. Place into a bowl. Add in 2 tbsp of corn starch and coat. Add in the coconut milk and 4 tbsp soy sauce. Mix together and place on a cookie sheet lined with parchment paper. Place into the oven on high broil for 5-7 minutes, until slightly charred. Then, lower the oven to 425. Bake for 7-10 minutes, flip and bake for an additional 5-7 minutes.

While the cauliflower is baking, mix together the 1/3 cup soy sauce 3 tbsp soy sauce, maple syrup/honey, rice vinegar, red pepper flakes, black pepper (leave out if you don’t want it spicy), 1/4 cup water and the remaining tbsp corn starch.

In a large frying pan, heat the sesame oil. Add in the garlic, ginger and scallions. Once they are aromatic and browning, ~3 minutes, add in the sauce. Stir on a medium low flame until thick and sticky.

Add in your cauliflower and stir to coat. Garnish with the sliced scallions, peanuts and red pepper flakes. Enjoy!

✨To convert to Kung Pao Chicken, replace the cauliflower with cubed chicken and cook for 1/2 the time. You can alternatively simply stir fry the chicken in sesame oil and leave out the coating.