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kung-pao-cauliflower-recipe

Kung Pao Cauliflower Recipe

A delicious vegan twist on the classic Kung Pao Chicken, using cauliflower.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 head Cauliflower cut into florets
  • 1 cup Bell Peppers diced
  • 1 cup Zucchini diced
  • 1 cup Peanuts roasted

Sauce Ingredients

  • ¼ cup Soy Sauce
  • 2 tablespoon Rice Vinegar
  • 1 tablespoon Hoisin Sauce
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Cornstarch mixed with 2 tablespoon water
  • 1 teaspoon Sesame Oil
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger minced

Instructions 

  1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2. Toss cauliflower florets with a bit of oil, salt, and pepper. Spread on the baking sheet and roast for 20 minutes.
  3. 3. In a bowl, mix all the sauce ingredients together.
  4. 4. Heat a wok over medium-high heat. Add a bit of oil and stir-fry bell peppers and zucchini for 5 minutes.
  5. 5. Add roasted cauliflower and sauce to the wok. Stir well to coat everything evenly. Cook for another 5 minutes.
  6. 6. Toss in roasted peanuts. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg

Keywords

Cauliflower, Kung Pao, Vegan
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