kung pao cauliflower

Author of this recipe: In Phuong

"Spicy, tangy Kung Pao Cauliflower recipe! A vegan twist on the classic dish with crispy cauliflower, peanuts, and bold flavors. Easy to make!"

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Ingredients

• Here’s a list of ingredients for **Kung Pao Cauliflower**, optimized with SEO-friendly formatting and relevant keywords:
• - **Cauliflower** (1 medium head, cut into florets)
• - **Cornstarch** (1/4 cup, for crispy coating)
• - **All-purpose flour** (1/4 cup, for batter)
• - **Soy sauce** (3 tbsp, low-sodium preferred)
• - **Rice vinegar** (2 tbsp, for tangy flavor)
• - **Hoisin sauce** (1 tbsp, for sweetness)
• - **Sesame oil** (1 tbsp, for nutty aroma)
• - **Garlic** (3 cloves, minced)
• - **Ginger** (1 tbsp, freshly grated)
• - **Dried red chilies** (4-6, for heat)
• - **Green onions** (3-4, chopped, for garnish)
• - **Roasted peanuts** (1/4 cup, for crunch)
• - **Brown sugar** (1 tbsp, for balance)
• - **Vegetable oil** (for frying or baking)
• - **Water** (1/4 cup, for sauce consistency)
• - **Salt** (to taste)
• - **Black pepper** (to taste)
• **Optional ingredients for added flavor:**
• - **Szechuan peppercorns** (1 tsp, for authentic spice)
• - **Bell peppers** (1/2 cup, diced, for extra veggies)
• - **Sesame seeds** (1 tsp, for garnish)
• This **vegan Kung Pao Cauliflower recipe** is perfect for a **healthy, plant-based dinner** or as a **spicy appetizer**. It’s gluten-free adaptable and packed with bold, Asian-inspired flavors!

Steps

1. # How to Make Kung Pao Cauliflower: A Flavorful Vegan Delight
3. Kung Pao Cauliflower is a delicious, plant-based twist on the classic Chinese dish, Kung Pao Chicken. Packed with bold flavors, crispy cauliflower, and a spicy-sweet sauce, this recipe is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Follow these detailed steps to create a mouthwatering Kung Pao Cauliflower that’s sure to impress.
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7. ## **Ingredients for Kung Pao Cauliflower**
8. - **For the Cauliflower:**
9. - 1 medium head of cauliflower, cut into bite-sized florets
10. - 1/2 cup cornstarch
11. - 1/2 cup all-purpose flour
12. - 1/2 cup water
13. - 1 tsp garlic powder
14. - 1 tsp smoked paprika
15. - 1/2 tsp salt
16. - 1/4 tsp black pepper
17. - 2-3 tbsp vegetable oil (for frying or baking)
19. - **For the Kung Pao Sauce:**
20. - 1/4 cup soy sauce (or tamari for gluten-free)
21. - 2 tbsp rice vinegar
22. - 2 tbsp hoisin sauce
23. - 1 tbsp sriracha (adjust for spice level)
24. - 1 tbsp maple syrup or agave
25. - 1 tbsp sesame oil
26. - 2 garlic cloves, minced
27. - 1 tsp grated ginger
28. - 1/4 cup water
29. - 1 tbsp cornstarch (for thickening)
31. - **For the Stir-Fry:**
32. - 1 red bell pepper, diced
33. - 1 green bell pepper, diced
34. - 1/2 cup roasted peanuts or cashews
35. - 3-4 dried red chilies (optional for extra heat)
36. - 2 green onions, sliced (for garnish)
37. - 1 tbsp sesame seeds (for garnish)
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41. ## **Step-by-Step Instructions**
43. ### **1. Prepare the Cauliflower**
44. 1. Preheat your oven to 425°F (220°C) or heat oil in a skillet for frying.
45. 2. In a large bowl, whisk together cornstarch, flour, water, garlic powder, smoked paprika, salt, and pepper to create a batter.
46. 3. Dip each cauliflower floret into the batter, ensuring it’s fully coated. Shake off any excess.
47. 4. For baking: Place the coated florets on a parchment-lined baking sheet, drizzle with oil, and bake for 20-25 minutes, flipping halfway, until golden and crispy.
48. For frying: Heat oil in a pan and fry the florets in batches until golden brown. Drain on paper towels.
50. ### **2. Make the Kung Pao Sauce**
51. 1. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sriracha, maple syrup, sesame oil, garlic, and ginger.
52. 2. In a separate bowl, mix cornstarch with water to create a slurry.
53. 3. Heat a large skillet or wok over medium heat. Add the sauce mixture and bring to a simmer.
54. 4. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
56. ### **3. Stir-Fry the Vegetables**
57. 1. In the same skillet or wok, heat 1 tbsp of oil over medium-high heat.
58. 2. Add the diced bell peppers and dried chilies (if using). Stir-fry for 3-4 minutes until slightly softened.
59. 3. Toss in the roasted peanuts or cashews and cook for another minute.
61. ### **4. Combine and Serve**
62. 1. Add the crispy cauliflower florets to the skillet with the vegetables.
63. 2. Pour the prepared Kung Pao sauce over the cauliflower and toss to coat evenly.
64. 3. Cook for 2-3 minutes, allowing the flavors to meld together.
65. 4. Garnish with sliced green onions and sesame seeds.
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69. ## **Serving Suggestions**
70. Serve your Kung Pao Cauliflower over steamed jasmine rice or quinoa for a complete meal. Pair it with a side of stir-fried greens or a fresh cucumber salad for added crunch and freshness.
72. ---
74. ## **Why You’ll Love This Recipe**
75. - **Vegan-Friendly:** A perfect plant-based alternative to traditional Kung Pao Chicken.
76. - **Crispy and Flavorful:** The cauliflower is crispy on the outside and tender on the inside, coated in a rich, spicy-sweet sauce.
77. - **Customizable:** Adjust the spice level to suit your taste by adding more or fewer chilies.
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81. ## **SEO Keywords**
82. - Kung Pao Cauliflower recipe
83. - Vegan Kung Pao Cauliflower
84. - Crispy cauliflower stir-fry
85. - Easy plant-based Chinese dish
86. - Spicy cauliflower recipe
87. - Healthy vegan dinner ideas
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91. Enjoy this Kung Pao Cauliflower as a flavorful, healthy, and satisfying meal that’s sure to become a family favorite!

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