Closeup view on the Kung Pao Cauliflower.

Kung Pao Cauliflower

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 6
  • Total Time: 11 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner
  • Method: Cooking
  • Cuisine: Asian
  • Diet: Vegan


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.



  • 14 oz cauliflower florets
  • 2 Tbsp garlic powder
  • 2 tsp ginger
  • 1/2 cup 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


  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.


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.


  • Serving Size: 2 cups
  • Calories: 249
  • Sugar: 9.6 g
  • Sodium: 631 mg
  • Fat: 11.7 g
  • Saturated Fat: 1.7 g
  • Unsaturated Fat: 5.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 33.6 g
  • Fiber: 7.0 g
  • Protein: 7.4 g
  • Cholesterol: 0 g

Keywords: Kung Pao recipe, vegan Kung Pao, Kung Pao sauce, vegan, vegetarian, lunch, dinner, meal prep