Kung Pao Cauliflower
Roasted cauliflower tossed in a tangy, slightly sweet Kung Pao sauce, studded with chiles, peanuts, and green onions. This plant-based, fiber-rich dish is full of flavor, quick to prepare, and perfect served over jasmine rice for a satisfying, nutritious meal.
Equipment
- 1 nonstick baking sheet
- 1 Whisk
- Measuring spoons
- cutting board
- Knife
- Oven
Ingredients
- 1 head cauliflower cut into florets (about 3–4 cups)
- Olive oil spray for coating
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sherry vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 2 teaspoons cornstarch
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 handful chiles de árbol
- ⅓ cup peanuts chopped
- 4 green onions thinly sliced
- Jasmine rice for serving
Instructions
- Preheat Oven for Perfect Roasting: Start by preheating your oven to 425°F (220°C). This ensures the cauliflower will roast quickly, developing lightly crisp edges while staying tender inside. Place a rack in the middle position for even heat distribution, which is key for achieving a golden, flavorful roast.
- Prepare the Cauliflower Florets: Wash the cauliflower thoroughly under cold water and pat dry. Remove the core and cut into bite-sized florets, about 1–2 inches each, for even cooking. Spread the florets on a nonstick baking sheet in a single layer to prevent steaming.
- Season and Oil the Cauliflower: Lightly spritz the florets with olive oil spray, ensuring each piece is coated. Sprinkle with sea salt and freshly ground black pepper. Toss gently to evenly distribute the seasoning. Proper oiling and seasoning at this stage help the cauliflower crisp beautifully while roasting.
- Initial Roasting of Cauliflower: Place the baking sheet in the preheated oven and roast for 15 minutes. Check halfway through and stir gently to promote even browning. The cauliflower should be slightly tender with lightly crisped edges, forming the perfect base for the sauce.
- Prepare the Kung Pao Sauce: While the cauliflower roasts, combine 2 tablespoons low-sodium soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons sherry vinegar, and 1 tablespoon toasted sesame oil in a medium bowl. Add 2 teaspoons brown sugar and 2 teaspoons cornstarch, then stir in 2 minced garlic cloves and 2 teaspoons freshly grated ginger. Whisk thoroughly until smooth and lump-free for a glossy, flavorful sauce.
- Add Chiles for Spicy Kick: Remove the cauliflower from the oven and sprinkle 1 handful of chiles de árbol evenly over the florets. These chiles provide aromatic heat that balances the sweetness and tanginess of the sauce.
- Coat Cauliflower with Sauce: Pour the prepared sauce over the roasted cauliflower and chiles. Toss thoroughly with a spatula to ensure every floret is coated evenly. Proper coating is essential for full flavor infusion and a glossy, restaurant-style finish.
- Return to Oven for Final Roasting: Place the coated cauliflower back into the oven and roast for another 15–20 minutes. Every 5–10 minutes, gently stir or flip the florets to prevent burning and to allow the sauce to thicken evenly. The result should be tender florets with a luscious, sticky coating.
- Prepare the Garnishes: While roasting finishes, chop ⅓ cup of peanuts and thinly slice 4 green onions. These add a crunchy, fresh layer when sprinkled on top, enhancing both flavor and presentation.
- Finish and Serve: Remove the cauliflower from the oven and immediately top with chopped peanuts and green onions. Serve hot, either as a side or over jasmine rice, to enjoy the full depth of flavor, crunch, and spice.
- Enjoy the Dish: Take in the aroma of roasted garlic, ginger, and sesame, and savor the balance of sweet, spicy, and nutty flavors. Each bite combines tender cauliflower, crunchy peanuts, and subtle heat for a wholesome, satisfying, plant-based meal.
Notes
- Roasting the cauliflower before adding the sauce ensures it stays crisp and doesn’t become soggy.
- Adjust the number of chiles de árbol according to your preferred spice level; remove seeds for milder heat.
- Whisk the sauce thoroughly to prevent cornstarch lumps, ensuring a smooth, glossy coating.
- Toss the florets gently but thoroughly when adding the sauce to coat each piece evenly.
- Serve immediately after roasting to maintain the crunchy texture and vibrant flavor.
