Kung Pao Cauliflower
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.
Servings 4 servings
Calories 223kcal
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.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 32g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1338mg | Potassium: 747mg | Fiber: 8g | Sugar: 12g | Vitamin A: 333IU | Vitamin C: 79mg | Calcium: 81mg | Iron: 2mg