Spicy Kung Pao Cauliflower Stir Fry (Printable)
Crispy roasted cauliflower florets glazed in spicy tangy sauce with crunchy peanuts, garlic, ginger, and fresh vegetables for a vibrant Sichuan-inspired dish.
# What You Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - 1/2 teaspoon salt
→ Sauce
05 - 3 tablespoons soy sauce (use tamari for gluten-free)
06 - 2 tablespoons rice vinegar
07 - 1 1/2 tablespoons hoisin sauce
08 - 1 tablespoon maple syrup or sugar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons cornstarch
11 - 2 tablespoons water
→ Stir-Fry
12 - 1 tablespoon vegetable oil
13 - 4 dried red chilies, broken into halves (optional, adjust to taste)
14 - 3 cloves garlic, minced
15 - 1 tablespoon fresh ginger, minced
16 - 1/2 cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)
# How-To Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with cornstarch, vegetable oil, and salt until evenly coated.
03 - Spread cauliflower on the baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crisp-tender.
04 - Whisk together all sauce ingredients in a small bowl until smooth.
05 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add dried chilies and toast for 30 seconds until fragrant.
06 - Add garlic, ginger, and the white parts of green onions. Stir-fry for 1 minute.
07 - Add red bell pepper and cook for 2 to 3 minutes until just tender.
08 - Add roasted cauliflower and peanuts to the pan. Pour in the sauce and stir well to coat. Cook for 2 to 3 minutes until the sauce thickens and everything is evenly glazed.
09 - Remove from heat and garnish with the green parts of the onions.
# Expert Tips:
01 -
- The roasted cauliflower gets outrageously crispy while staying tender inside
- That sauce hits every flavor note your cravings could possibly want
- It comes together faster than delivery would even arrive
02 -
- Overcrowding the baking sheet is the enemy of crispy cauliflower, use two sheets if necessary
- The sauce will look too thick at first but thins out perfectly in the pan
- Dried chilies can vary wildly in heat, taste one before adding if you are sensitive to spice
03 -
- Cut your cauliflower uniformly so everything roasts at the same rate
- Have your sauce whisked and ingredients prepped before you start the stove work