This kung pao cauliflower is the perfect combination of sweet, salty, and spicy. The cauliflower is coated in a spicy homemade sauce and roasted until tender-crisp. The dish is then topped with crunchy roasted peanuts for a delicious and satisfying meat-free Chinese takeout.
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It can be challenging to find vegetarian and especially vegan Chinese takeout. However, this kung pao cauliflower recipe is so delicious and satisfying that you won’t miss the meat.
For more delicious cauliflower-based recipes, try my vegan buffalo cauliflower, sticky orange cauliflower, and creamy vegan cauliflower soup.
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❤️ Why you’ll love it
I am absolutely in love with this kung pao cauliflower recipe. It is a delicious, plant-based twist on the classic kung pao chicken. The combination of sweet, spicy, and salty flavors in the sauce is just perfect.
The use of cauliflower, chickpeas, and green beans not only makes this dish colorful and vibrant but also adds a variety of textures. The cauliflower and chickpeas are hearty and satisfying, while the green beans add a nice crunch.
The best part is that it is a quick and easy recipe. It takes just 10 minutes to prepare and 30 minutes to make, making it a perfect option for a quick weeknight meal.
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🧾 Key ingredients
This kung pao cauliflower is a delicious and wholesome dish that brings together simple, plant-based ingredients that are easy to find at your local grocery store.
Cauliflower is the star of this recipe. It is a hearty and healthy alternative to meat and absorbs the flavors of the dish and adds a satisfying bite.
Green beans add a wonderful texture that complements the cauliflower.
Onions and garlic are key to building the flavor base of the kung pao sauce. They add a depth of flavor that is both sweet and savory.
Vegetables and vegetable oil are essential for this recipe. Make sure that the oil is hot before adding the veggies, as this will help in retaining their crunch and color.
Chickpeas are a great addition to this dish. They not only add a protein punch but also have a nice, chewy texture.
Dry roasted peanuts are a must in a traditional kung pao dish. They add a delicious crunch and a nutty flavor that complements the other ingredients.
Rice vinegar and soy sauce gives kung pao cauliflower its classic sweet, tangy, and savory flavor.
Ginger powder and hot chili powder or flakes add a spicy kick to the dish. Adjust the amount according to your heat preference.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this kung pao cauliflower recipe, a wok is the most important piece of equipment you will need. Its wide and deep shape allows for even heat distribution and ample space to stir-fry all the ingredients together.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by thaw pre-cooked frozen green beans. Once they are thaw, cut them into inch-long pieces.
STEP 2
Next, prepare the cauliflower. Soak the cauliflower florets in hot water for about 10 minutes. Then, drain them and set them aside.
STEP 3
While the green beans and cauliflower are being prepared, make the sauce. In a small bowl, combine soy sauce (or gluten-free tamari), sugar, vinegar, ginger, vegetable broth, and cornstarch. Mix these ingredients well to make the sauce.
Making the kung pao cauliflower
STEP 1
Heat a wok or a frying pan over medium heat. Add oil, chopped garlic, onion, and chili flakes to the pan. Cook these ingredients for about 1-2 minutes.
STEP 2
Add the cauliflower florets to the pan. Season them with salt and black pepper. Cook the cauliflower for about 5-6 minutes.
STEP 3
Turn the heat up and add the sauce to the pan. Cook for an additional 3-4 minutes to thicken the sauce.
STEP 4
Reduce the heat to medium. Add roasted peanuts, cooked or canned chickpeas, and the prepared green beans to the pan. Stir all the ingredients well to combine. Cook for a few more minutes to heat the added ingredients.
STEP 5
Once everything is heated through and well combined, your kung pao cauliflower is ready to be served. Enjoy your delicious plant-based meal!
💡 Expert tip
The most crucial tip for this kung pao cauliflower recipe is not to overcook the cauliflower. The cauliflower should be nice and tender but not overcooked or mushy. Stop cooking it as soon as it reaches the texture you desire. Fresh and frozen cauliflower cook differently, so you must keep a closer eye on how it cooks if using frozen cauliflower. To remove the excess moisture, pat dry frozen cauliflower before cooking it.
🔄 Variations
If you are a fan of mushrooms, why not try a kung pao mushroom version? The mushrooms will bring a spongy, chewy texture to the dish, similar to chicken. This will add a different texture and a new depth of flavor to the recipe.
For a protein-packed alternative, consider making kung pao tofu. It’s a great way to add more protein to the dish, and the firm or extra-firm tofu will hold up well in the stir-fry.
If you are a fan of a variety of textures in your stir-fries, consider adding different vegetables. Bell peppers, carrots, or snap peas would all be great additions to this recipe. Not only will it add more color to your dish, but it will also give it a nice crunch.
🥣 Serving ideas
Kung Pao cauliflower is a versatile dish that can be enjoyed in a variety of ways.
It is often served over steamed or cooked white or brown rice. The tender cauliflower and chickpeas, along with the crunchy peanuts, are a delicious addition to the rice. The sauce infuses the rice with a rich, savory flavor, making every bite a true pleasure.
If you prefer a more flavorful option, consider serving it over fried rice, jasmine rice, or even fried noodles. The bold flavors of the kung pao sauce complement the hearty grains and add a new dimension to the dish.
In addition to the grains, you can also serve it with a side of steamed broccoli. The bright green broccoli not only adds a pop of color to the dish but also provides a fresh, crunchy contrast to the tender cauliflower.
You can top the dish with a sprinkle of sesame seeds or chopped green onions for an extra burst of flavor. And if you like heat, throw some red chili peppers on top. The spicy peppers will elevate the dish to a whole new level and add a satisfying kick to every bite.
❄️ Storing tips
Storing and reheating this kung pao cauliflower dish is a great way to enjoy it for several days, and the flavors even intensify over time.
To store, allow it to cool completely. Once cooled, transfer it into an airtight container. It will stay fresh in the refrigerator for up to three days.
If you want to freeze it, I recommend storing the cauliflower and the kung pao sauce separately. This will help to maintain the cauliflower’s crisp texture. When stored in an airtight container, it will be good for up to two months.
To reheat, warm it in a skillet over medium-low heat. I do not recommend using the microwave as it can cause the cauliflower to become mushy.
🤔 FAQs
Can I replace the cauliflower with another vegetable?
Yes, you can. This kung pao sauce goes well with a variety of vegetables like bell peppers, zucchini, or even mushrooms. Just adjust the cooking time according to the vegetable you choose.
What can I use instead of dry roasted peanuts?
If you are allergic to peanuts or simply do not have them on hand, you can use cashews or almonds instead. They will add a similar crunch and nutty flavor to the dish.
Is it necessary to use chickpeas in this recipe?
No, it is not necessary. The traditional kung pao cauliflower recipe does not include chickpeas. They are added here to increase the protein content and make the dish more filling. If you do not like chickpeas or do not have them, you can simply leave them out.
More cauliflower recipes
I can show you many cauliflower recipes, including my popular cauliflower steak. But if you are looking for other Asian recipes with this ingredient, here is what you should try next:
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Kung Pao Cauliflower
Equipment
- 1 Wok
Ingredients
- 21 oz Cauliflower
- 5 oz Green beans
- 1 cup Chickpeas (canned)
- 1 Onion
- 2 cloves Garlic
- 2 Tbsp Vegetable oil
- 4 Tbsp Soy sauce use tamari to make it gluten-free
- 2 Tbsp Cane sugar or vegan honey
- ½ cup Vegetable broth
- 1 Tbsp Rice vinegar
- 2 Tbsp Corn starch
- ½ tsp Ginger powder
- ⅓ cup Dry roasted peanuts
- ⅛ tsp Hot chili powder or flakes
- Salt and Pepper to taste
Instructions
- Thaw pre-cooked frozen green beans and cut them into inch-long (25 mm) pieces. Cook them in boiling water for 5 minutes.
- Soak cauliflower florets in hot water for 10 minutes. Drain them.
- Mix soy sauce (or gluten-free tamari), sugar, vinegar, ginger, vegetable broth, and cornstarch in a small bowl to make a sauce.
- Take a wok or a frying pan and heat it over medium heat. Add oil, chopped garlic, onion, and chili flakes. Cook for 1-2 minutes.
- Add cauliflower florets and season them with salt and black pepper. Cook for 5-6 minutes.
- Turn the heat up and add the sauce. Cook for 3-4 minutes to thicken the sauce.
- Turn the heat to medium and add roasted peanuts, cooked or canned chickpeas, and green beans. Stir well.
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