Kung Pao CauliflowerKung Pao CauliflowerKung Pao Cauliflower

Kung Pao Cauliflower

A vegetarian twist on the classic Kung Pao chicken, featuring roasted cauliflower tossed in a sweet, savory, and slightly spicy sauce. This sheet pan recipe delivers crispy cauliflower coated in a sticky, flavorful glaze, topped with crunchy peanuts and green onions. Serve it over jasmine rice for a satisfying plant-based meal that rivals takeout.

Prep Time

15m

Cook Time

30m

Servings

4 servings

Difficulty

easy

IngredientsIngredientsIngredients

Ingredients

  • Cauliflower, cut into florets1 head (3-4 cups)
  • Olive oil spray
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • Low-sodium soy sauce2 tbsp
  • Hoisin sauce2 tbsp
  • Sherry vinegar2 tbsp
  • Toasted sesame oil1 tbsp
  • Brown sugar2 tsp
  • Cornstarch2 tsp
  • Garlic cloves, minced2 whole
  • Fresh ginger, grated2 tsp
  • Chiles de arbol1 handful
  • Peanuts, chopped1/3 cup
  • Green onions, thinly sliced4 whole
  • Jasmine rice (for serving)

InstructionsInstructionsInstructions

1

Preheat the oven to 425 degrees F (220 degrees C).

2

Place the cauliflower florets on a nonstick baking sheet and spritz with olive oil. Sprinkle with a pinch of salt and freshly ground pepper. Roast the cauliflower for 15 minutes, until just slightly crisp.

3

While the cauliflower is roasting, prepare the sauce: In a bowl, whisk together the soy sauce, hoisin sauce, sherry vinegar, sesame oil, brown sugar, cornstarch, minced garlic, and grated ginger. Whisk thoroughly to eliminate any cornstarch lumps.

4

After 15 minutes, remove the cauliflower from the oven. Add the chiles de arbol and pour the sauce evenly over the cauliflower. Toss well to coat all the florets.

5

Return the pan to the oven and continue roasting for another 15 to 20 minutes, stirring and tossing the cauliflower every 5 to 10 minutes. This helps prevent the sauce from burning in the corners while allowing it enough time to thicken between stirring.

6

When the cauliflower is roasted and the sauce has thickened to a glossy glaze, remove the pan from the oven.

7

Sprinkle the chopped peanuts and sliced green onions over the top.

8

Serve immediately as a side dish or as a main course over jasmine rice.