0 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
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 266 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
Cauliflower
- 1 large head cauliflower trimmed and diced into bite-sized pieces
- 1 large red bell pepper cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- salt and pepper optional and to taste
Sauce
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 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 chopped salted peanuts optional for garnishing
- 1 to 2 tablespoons green onions sliced into thin rounds; optional for garnishing
Instructions
Cauliflower:
- Preheat oven to 450F (use convection if you have it).
- 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.
- 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.
- While vegetables are roasting, make the sauce.
Cup of Yum
Sauce:
- 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.
- 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.
- 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
Monounsaturated Fat
9g
Cholesterol
1mg
(0%)
Sodium
822mg
(34%)
Potassium
529mg
(15%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
24IU
(0%)
Vitamin C
70mg
(78%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
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.