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Kung Pao Cauliflower Recipe: Better Than Takeout and Truly Easy

Crispy Kung Pao Cauliflower served over rice with peanuts and green onions.
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This Kung Pao Cauliflower is crispy, saucy, and packed with that signature sweet-savory-spicy kick. Crunchy battered cauliflower gets tossed with a tangy Kung Pao-style sauce, bell peppers, and peanuts for a vegan-friendly meal that’s big on texture and flavor.

Ingredients

Scale

For the Cauliflower:

  • 1 medium head cauliflower, cut into florets
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1/2 cup all-purpose flour (or rice flour for gluten-free)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Oil for frying (or baking/air-frying alternative below)

For the Kung Pao Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
  • 1/2 teaspoon red pepper flakes (or more for extra heat)

For Stir-Frying:

  • 1 tablespoon oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/4 cup roasted peanuts or cashews
  • 2–3 dried red chilies (optional, for authentic heat)
  • 2 green onions, sliced (for garnish)

Instructions

1. Prepare the cauliflower: In a large bowl, combine the cornstarch, water, flour, salt, garlic powder, and black pepper. Stir until smooth. Add the cauliflower florets and coat evenly.

2. Fry the cauliflower: Heat oil in a large pan over medium-high heat. Fry the cauliflower in batches for 3 to 4 minutes, until golden and crispy. Transfer to a paper towel-lined plate.

3. Prepare the sauce: In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar (or maple syrup), sesame oil, garlic, ginger, cornstarch-water mixture, and red pepper flakes.

4. Stir-fry the vegetables: In the same pan, heat 1 tablespoon of oil. Add the red and green bell peppers and stir-fry for 2 to 3 minutes, until slightly softened.

5. Add peanuts and sauce: Stir in the peanuts (or cashews) and dried red chilies (if using), then pour in the sauce and stir to combine.

6. Combine cauliflower and sauce: Add the crispy cauliflower to the pan and toss gently to coat. Cook for 2 to 3 minutes, until the sauce thickens and clings to the cauliflower.

7. Serve: Garnish with sliced green onions and serve with steamed rice or noodles.

Notes

For a healthier alternative, bake or air-fry the cauliflower instead of frying it.

Adjust the red pepper flakes to your preferred spice level.

Add extra vegetables like snap peas or carrots for more crunch and color.

If you prefer a sweeter sauce, increase the brown sugar or maple syrup to taste.

Find it online: https://cookingwithramsay.com/kung-pao-cauliflower/