Servings
Font
Back
Spicy Crispy Kung Pao Cauliflower Recipe
4.8 from 174 votes

Spicy Crispy Kung Pao Cauliflower Recipe

This Spicy Crispy Kung Pao Cauliflower bakes cauliflower florets coated in a cornstarch and breadcrumb batter to a crisp texture. It is served with a bold Kung Pao sauce featuring dried chilies, Sichuan peppercorns, garlic, ginger, and nuts for crunch and heat. The sauce balances soy sauce, rice vinegar, and a touch of sugar for a flavorful finish. This recipe delivers a satisfying spicy and crispy vegetarian dish.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Calories: 189 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

For the Baked Crispy Cauliflower
  • 5 tbsp corn starch or other starch
  • 6 tbsp bread crumbs use gluten-free crumbs to make gf
  • 5 tbsp water or more
  • 1/2 tsp cayenne pepper use a 1/3 tsp for less heat
  • 2 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sesame oil roasted
  • 1 tsp neutral cooking oil generic cooking oil
  • 1 cauliflower chopped into florets, medium head
For the Kung Pao sauce:
  • 1 tsp neutral cooking oil generic cooking oil
  • 8 to 10 dried red chili chinese red chilies, or arbol or cayenne, or use california red for less heat
  • 1/2 tsp Sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes, coarsely crushed
  • 2 to 3 tbsp cashews chopped, or peanuts
  • 4 to 5 cloves garlic minced
  • 1 inch ginger minced
  • 2 tbsp scallions chopped
Sauce mix
  • 2.5 tbsp soy sauce use certified gluten-free sauce to make gf, low sodium; or tamari
  • 1.5 to 2 tbsp rice vinegar
  • 1 tsp Chinese rice wine optional
  • 1 tbsp sugar
  • 1/4 cup water use 1/2 cup for more sauce, 2 tbsp
  • 1 tsp cornstarch

Instructions

    Cup of Yum
  1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
  2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
  3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
  4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
  5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
  6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
  7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
  8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Notes

  • Adjust the chili heat by breaking some chilies for more spice or leaving them whole for milder flavor.
  • Use gluten-free breadcrumbs and soy sauce to make the dish gluten-free.
  • Ensure the batter thickness is right by adding water gradually to maintain coating consistency.
  • The sauce’s bold heat comes from the combination of dried chilies and Sichuan peppercorns, which can be modified to taste.

Nutrition Information

Calories 189kcal (9%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 6g (9%) Sodium 690mg (29%) Potassium 200mg (4%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 230IU (5%) Vitamin C 30.1mg (33%) Calcium 41mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 189

% Daily Value*

Calories 189kcal 9%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 6g 9%
Sodium 690mg 29%
Potassium 200mg 4%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 230IU 5%
Vitamin C 30.1mg 33%
Calcium 41mg 4%
Iron 1.5mg 8%

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