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Kung Pao Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Main
  • Cuisine: Chinese


A delicious alternative to classic Kung Pao Chicken, Kung Pao Cauliflower is just as smoky and satisfying but lower in calories and fat!


Units Scale
  • 1 small cauliflower head, leaves picked and cut into bite size pieces.
  • 1 tablespoon organic canola oil
  • 1 red or green Thai chili, finely chopped (optional – if you like it spicy!)
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1/4 cup unsalted roasted peanuts
  • 2 green onions, finely chopped


  • 2 tablespoons soy sauce
  • 1 tablespoon low sodium chicken stock or vegetable broth
  • 1 tablespoon mirin
  • 1 teaspoon dry sherry
  • 1 teaspoon hot chili sauce such as sambal oelek
  • 1 teaspoon cornstarch


  1. Mix all the ingredients for the sauce in a bowl and set aside.
  2. In a large pan or cast iron skillet over high heat, add oil and cauliflower florets. Cook for about 8 minutes, tossing occasionally, until half of the cauliflower is golden brown.
  3. Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes.
  4. Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes.
  5. Turn the heat off and transfer kung pao dish to a plate.
  6. Top with green onions and serve with white or brown rice.


For vegans: substitute chicken broth for vegetable broth.


  • Serving Size:
  • Calories: 118
  • Sugar: 4.3 g
  • Sodium: 399.2 mg
  • Fat: 7.7 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 9.5 g
  • Fiber: 2.2 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg
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