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Kung Pao Cauliflower
4.8 from 48 votes

Kung Pao Cauliflower

🌶️😍🙌 An EASY recipe that has salty-sweet-tangy-spicy flavors all in one! Don’t call for takeout when you can make this HEALTHY dish at home in 20 minutes! You won’t believe how AUTHENTIC it tastes!

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 266 kcal
Course: Lunch
Cuisine: Asian

Ingredients

Cauliflower
  • 1 cauliflower trimmed and diced into bite-sized pieces, large head
  • 1 red bell pepper cut into 1/2-inch pieces, large
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons sesame oil
  • black pepper optional and to taste
  • salt optional and to taste
Sauce
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce reduced-sodium
  • 2 to 3 tablespoons light brown sugar packed
  • 2 tablespoons rice vinegar white or apple cider vinegar may be substituted
  • 1 to 3 tablespoons Chili garlic sauce or as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
  • 1 to 2 tablespoons sesame oil
  • 3 teaspoons cornstarch dissolved in 3 teaspoons water (called a slurry)
  • 2 to 4 tablespoons peanuts optional for garnishing, chopped, salted
  • 1 to 2 tablespoons green onions sliced into thin rounds; optional for garnishing

Instructions

Cauliflower:
    Cup of Yum
  1. Preheat oven to 450F (use convection if you have it).
  2. To a half sheet pan lined with foil for easier cleanup if desired, add the cauliflower, bell pepper, evenly drizzle with the oils, and optional salt and pepper.
  3. Toss with your hands to evenly coat and roast for about 15 minutes, or until cauliflower is as tender as desired; flip and stir once midway through roasting to ensure even cooking.
  4. While vegetables are roasting, make the sauce.
Sauce:
  1. To a medium high-sided stock pot, add the hoisin and soy sauces, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry, whisk to combine, bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until cauliflower and peppers are cooked.
  2. To a large bowl, add the roasted cauliflower and peppers, add the sauce (start slowly and you may not need all of it if you don't like saucy food), and stir to combine.
  3. Optionally garnish with peanuts and/or green onions and serve immediately.

Notes

  • Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1serving Calories 266kcal (13%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 9g (45%) Cholesterol 1mg (0%) Sodium 822mg (34%) Potassium 529mg (11%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 24IU (0%) Vitamin C 70mg (78%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 266

% Daily Value*

Serving 1serving
Calories 266kcal 13%
Carbohydrates 24g 8%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Cholesterol 1mg 0%
Sodium 822mg 34%
Potassium 529mg 11%
Fiber 4g 16%
Sugar 14g 28%
Vitamin A 24IU 0%
Vitamin C 70mg 78%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.