Kung Pao CauliflowerKung Pao CauliflowerKung 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)
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.
InstructionsInstructionsInstructions
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.
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.
When the cauliflower is roasted and the sauce has thickened to a glossy glaze, remove the pan from the oven.
Sprinkle the chopped peanuts and sliced green onions over the top.
Serve immediately as a side dish or as a main course over jasmine rice.
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
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
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.
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.
When the cauliflower is roasted and the sauce has thickened to a glossy glaze, remove the pan from the oven.
Sprinkle the chopped peanuts and sliced green onions over the top.
Serve immediately as a side dish or as a main course over jasmine rice.