This Spicy Crispy Kung Pao Cauliflower recipe is a delightful vegan twist on the classic Kung Pao chicken. Crispy cauliflower florets are tossed in a rich and tangy Kung Pao sauce made with soy sauce, rice vinegar, hoisin, and spices. The dish is further enhanced with roasted peanuts, garlic, ginger, and a burst of heat from dried red chilies. Ideal for serving over steamed rice or noodles, this flavorful dish is both satisfying and healthy.

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Ingredients

Produce

• 1 Cauliflower, medium

• 3 cloves Garlic

• 1/2 tsp Garlic powder

• 1/2 tsp Ginger, ground

• 1 inch Ginger

• 2 Green onions

• 1/2 cup Peanuts, roasted

• 4 Red chilies, dried

Condiments

• 1 tbsp Hoisin sauce

• 1/4 cup Soy sauce

Baking & Spices

• 2 tbsp Cornstarch

• 2 tsp Cornstarch mixed with

• 2 tbsp Maple syrup or sugar

• 1/4 tsp Red pepper flakes

• 1/4 tsp Salt

Oils & Vinegars

• 2 tbsp Rice vinegar

• 1 tsp Sesame oil

• 3 tbsp Vegetable oil

Comments

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Spicy Crispy Kung Pao Cauliflower

25min · Vegetarian, Gluten free · 4 servings