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Large oval blue plate with white rice light brown sticky cauliflower, green beans, red chili peppers, scallion and black sesame seeds. Other portions are in side dishes and many ingredients are scattered around.
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Kung Pao Cauliflower

This delicious Kung Pao cauliflower recipe puts a nutritious twist on the classic Kung Pao chicken. Cauliflower florets are tossed in an aromatic, spicy homemade sauce with crunchy roasted peanuts to create an irresistible sweet, salty, and spicy dish. You may not return to Chinese takeout once you learn to make this recipe!
Course Main Course
Cuisine Asian, Chinese, Dairy-free, Egg-free, Vegan, Vegetarian
Keyword kung pao cauliflower, vegan kung pao cauliflower
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 223kcal
Author Nandi Barta

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.