Kung Pao cauliflower

Kung Pao cauliflower

Based on 14 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This vegan take on the classic Kung Pao chicken is inspired by a recipe from Meera Sodha’s book East. As a fan of the original dish, this version has convinced me and reminds me of another Sichuan dish called dry pot cauliflower. The in-season cauliflower is roasted and nicely charred, coated in a glossy sauce balanced with sweet, sour, and spicy notes. For a crunchier version, you can shorten the roasting time accordingly. The Sichuan peppercorns are fried in the oil, thus adding a subtle aroma without overpowering the whole dish. If you’re afraid of biting into them (as well as the dried chilis), you can take them out after they’re fried."

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
600 g
cauliflower
1
green bell pepper
1
yellow bell pepper
1 tbsp
ginger
2 cloves
garlic
1
scallion
3 tbsp
light soy sauce
2 tsp
dark soy sauce
2 tbsp
sugar
4 tsp
dark rice vinegar
120 ml
vegetable broth
2 tsp
starch
1 tsp
Sichuan peppercorn
2
dried chilis
20 g
roasted peanuts
3 tbsp
vegetable oil
rice (cooked, for serving)
salt
MetricImperial

Utensils

oven, knife, cutting board, baking sheet, parchment paper, liquid measuring cup, whisk, frying pan, spatula

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal445
Fat27 g
Protein13 g
Carb45 g
  • Step 1/4

    Preheat the oven to 220ºC/430ºF fan. Cut or use your hands to separate the cauliflower into small bite sized-florets. Add the cauliflower florets to a baking sheet lined with parchment paper. ​​Toss the cauliflower in vegetable oil and season with salt. Roast for approx. 18–20 min., until the cauliflowers are cooked and slightly charred.
    • 600 g cauliflower
    • 2 tbsp vegetable oil
    • salt
    • oven
    • knife
    • cutting board
    • baking sheet
    • parchment paper

    Preheat the oven to 220ºC/430ºF fan. Cut or use your hands to separate the cauliflower into small bite sized-florets. Add the cauliflower florets to a baking sheet lined with parchment paper. ​​Toss the cauliflower in vegetable oil and season with salt. Roast for approx. 18–20 min., until the cauliflowers are cooked and slightly charred.

  • Step 2/4

    Meanwhile, roughly cut bell peppers into bite-sized pieces. Mince ginger and garlic. Slice scallions to 2–3 cm/1 in. pieces, and reserve some of the green parts for garnishing. To make the sauce, in a measuring cup or bowl, mix light soy sauce, dark soy sauce, sugar, dark rice vinegar, vegetable stock, and starch. Whisk until well combined.
    • 1 green bell pepper
    • 1 yellow bell pepper
    • 1 tbsp ginger
    • 2 cloves garlic
    • 1 scallion
    • 3 tbsp light soy sauce
    • 2 tsp dark soy sauce
    • 2 tbsp sugar
    • 4 tsp dark rice vinegar
    • 120 ml vegetable broth
    • 2 tsp starch
    • liquid measuring cup
    • whisk

    Meanwhile, roughly cut bell peppers into bite-sized pieces. Mince ginger and garlic. Slice scallions to 2–3 cm/1 in. pieces, and reserve some of the green parts for garnishing. To make the sauce, in a measuring cup or bowl, mix light soy sauce, dark soy sauce, sugar, dark rice vinegar, vegetable stock, and starch. Whisk until well combined.

  • Step 3/4

    In a frying pan, heat vegetable oil over medium heat. Add sichuan peppercorns and dried ​​chili, fry for a minute, then add ginger, garlic and scallion. Fry until fragrant. Then add bell peppers and fry for approx. 2 min. Deglaze with the sauce, then let it simmer for approx. 2–3 min. until it’s thickened and glossy.
    • 1 tbsp vegetable oil
    • 1 tsp Sichuan peppercorn
    • 2 dried chilis
    • frying pan
    • spatula

    In a frying pan, heat vegetable oil over medium heat. Add sichuan peppercorns and dried ​​chili, fry for a minute, then add ginger, garlic and scallion. Fry until fragrant. Then add bell peppers and fry for approx. 2 min. Deglaze with the sauce, then let it simmer for approx. 2–3 min. until it’s thickened and glossy.

  • Step 4/4

    Remove the cauliflower from the oven, add to the sauce, and mix until the florets are completely coated. Garnish with the leftover scallions and roasted peanuts. Serve with cooked rice.
    • 20 g roasted peanuts
    • rice (cooked, for serving)

    Remove the cauliflower from the oven, add to the sauce, and mix until the florets are completely coated. Garnish with the leftover scallions and roasted peanuts. Serve with cooked rice.

  • Enjoy your meal!

    Kung Pao cauliflower

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!