Kung Pao Cauliflower
A delicious alternative to classic Kung Pao Chicken, Kung Pao Cauliflower is just as smoky and satisfying but lower in calories and fat!
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: Chinese
- 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 stalks scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoons 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 corn starch
- Mix all the ingredients for the sauce in a bowl and set aside.
- 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.
- Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes.
- Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes.
- Turn the heat off and transfer kung pao dish to a plate.
- Top with chopped scallions and serve with white or brown rice.
For vegans: substitute chicken broth for vegetable broth.
Keywords: recipe, side dish, healthy, Asian, vegan, vegetarian