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Kung Pao Cauliflower

This Kung Pao Cauliflower is super easy to make with simple ingredients. Better than any take-out and packed with amazing flavor. It’s a 15 minute meal which even the pickiest kids will eat and no one will taste it is vegan. Whether plain or served over rice this is a keeper.

Closeup view on the Kung Pao Cauliflower.

Cauliflower is a staple for me.

It is always amazing what one can do with it like this Bang Bang Cauliflower, Sweet and Sour Cauliflower, or the Cauliflower Soup.

If you are looking for more cauliflower recipes, plan ahead and use the search bar. There are more delicious recipe ideas for you.

Two pictures showing the ingredients needed to make the Kung pao cauliflower and the mixing bowl.

Why you want to try this Kung Pao Cauliflower

It is such an easy to make recipe that you will fall in love with it on the spot. And it is all done basically with a cauliflower head and a homemade sauce.

To make it even easier for you to make, I show you  step-by-step pictures, so you always know what to do and what comes next.

When you follow these instructions, you get something that is:

  • full of amazing flavors
  • versatile
  • satisfying, better than any take out
  • low on effort, big in flavor
  • texture and taste perfect

Side by side picture of mixed cauliflower and beginning of frying in the pan.

Two pictures showing the end of the cauliflower frying and after draining it from the oil.

What you need for this Kung Pao Cauliflower recipe

Check out these few ingredients that you need to have to make this recipe:

  • cauliflower
  • cornstarch
  • garlic powder
  • oil
  • peanuts
  • ginger
  • chilis
  • scallions
  • Kung Pao Sauce

Two pictures showing mixed cauliflower and Kung Pao sauce in a pan, before and after cooking.

Top view on the Kung Pao Cauliflower in a sauce pan, garnished with fresh chili and scallions.

How to make Kung Pao Cauliflower

First, combine cauliflower florets with oil, cornstarch and garlic powder in a bowl. Season with ginger and a generous amount of salt and pepper. Mix everything together. Instead of a bowl, you can also simply use a freezer bag and shake everything back and fourth a couple of times.

Next heat oil in a sauce pan. Wait until it is really hot then add the covered cauliflower florets and deep fry them for around 5 minutes until golden. Remove from oil, and transfer to a frying pan.

Finally, add the prepared Kung Pao sauce and mix everything carefully. Bring to a simmer for 1 minute more, then serve on plates plain or with rice. Sprinkle with peanuts, scallions, and chilis.

It makes an amazing dinner, lunch, meal prep that you and your family always count on.

Portion of the Kung Pao Cauliflower served on rice in a small bowl.

Pro tips for more variation:

  • Use more or different veggies like carrots, peas or bell pepper.
  • Also I could imagine this might also be great over wok noodles.

Collage of two pictures of the Kung Pao Cauliflower with recipe title text.

If you try this Kung Pao Cauliflower, tag me on Instagram or Facebook.

Share your feedback so I can see all your remakes.

Cheers, Florian.

Closeup view on the Kung Pao Cauliflower.

Kung Pao Cauliflower

Yield: 2
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

This Kung Pao Cauliflower is super easy to make with simple ingredients. Better than any take-out and packed with amazing flavor. It's a 15 minute meal which even the pickiest kids will eat and no one will taste it is vegan. Whether plain or served over rice this is a keeper.

Ingredients

  • 14 oz cauliflower florets
  • 2 Tbsp garlic powder
  • 2 tsp ginger
  • Kung Pao Sauce

Kung Pao Sauce

  • 1/3 cup cornstarch
  • 1/3 cup vegetable oil (neutral taste)
  • oil for frying
  • salt, pepper to taste

For garnish:

  • 1/3 cup peanuts, salted and chopped
  • 1 bunch scallions, chopped
  • 1 or 2 red chilis, chopped

Instructions

  1. Combine cauliflower florets with oil, cornstarch and garlic powder in a bowl. Season with ginger and a generous amount of salt and pepper. Mix everything together.
  2. Heat oil in a sauce pan. Wait until it is really hot then add the covered cauliflower florets and deep fry them for around 5 minutes until golden. Remove from oil, and transfer to a frying pan.
  3. Add the prepared Kung Pao sauce and mix everything carefully. Bring to a simmer for 1 minute more, then serve on plates plain or with rice. Sprinkle with peanuts, scallions, and chilis.

Notes

Instead of using a bowl for mixing, you can also simply use a freezer bag and shake everything back and fourth a couple of times.

Nutrition Information:
Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 249Total Fat: 11.7gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 5.8gCholesterol: 0mgSodium: 631mgCarbohydrates: 33.6gFiber: 7gSugar: 9.6gProtein: 7.4g
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