Description
A flavorful and crispy Kung Pao Cauliflower recipe that mimics the classic Chinese takeout favorite using battered and fried cauliflower florets coated in a savory, sweet, and spicy sauce with bell peppers, peanuts, and aromatic seasonings. This vegetarian dish is perfect as an appetizer or main course and can be baked or air-fried for a healthier twist.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower, cut into florets
- 1/2 cup cornstarch
- 1/2 cup water
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Oil for frying (or baking/air-frying alternative)
Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
- 1/2 tsp red pepper flakes (or more for extra heat)
Vegetables and Garnishes
- 1 tbsp oil
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup roasted peanuts or cashews
- 2–3 dried red chilies (optional, for authentic heat)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower: In a large bowl, combine the cornstarch, water, flour, salt, garlic powder, and black pepper to make a smooth batter. Add the cauliflower florets and toss thoroughly to coat each piece evenly with the batter.
- Fry the cauliflower: Heat oil in a large pan over medium-high heat. Fry the battered cauliflower florets in batches for 3-4 minutes until golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil. For a healthier option, you can bake or air-fry the cauliflower instead.
- Prepare the sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar (or maple syrup), sesame oil, minced garlic, grated ginger, the cornstarch-water mixture, and red pepper flakes until smooth.
- Stir-fry the vegetables: In the same pan used for frying, heat 1 tablespoon of oil over medium heat. Add diced red and green bell peppers and stir-fry for 2-3 minutes until slightly softened. Add roasted peanuts or cashews, dried red chilies if using, and pour in the prepared sauce. Stir well to combine all ingredients.
- Combine cauliflower and sauce: Add the crispy cauliflower florets back into the pan and gently toss them in the sauce mixture. Cook for an additional 2-3 minutes or until the sauce thickens and coats the cauliflower well.
- Serve: Remove from heat and garnish with sliced green onions. Serve hot with steamed rice or noodles for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour and use tamari instead of soy sauce.
- To make it vegan, ensure the hoisin sauce is vegan-friendly and use maple syrup instead of brown sugar if desired.
- For less oil consumption, bake or air-fry the cauliflower instead of frying, adjusting cooking time accordingly.
- Add extra red pepper flakes or dried chilies to increase the spiciness to your preference.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
