This Kung Pao cauliflower recipe offers a vegetarian twist on a classic favorite, delivering an intensely flavorful and satisfying meal. It transforms humble cauliflower into a star dish with a perfectly sticky, sweet, and spicy glaze. This dish is ideal for those seeking a flavorful meat-free option or a vibrant side dish that is both healthy and addictive. Perfectly balanced with savory, sweet, and a hint of heat, this Kung Pao cauliflower is a guaranteed crowd-pleaser. It’s simple enough for a weeknight dinner but impressive enough for guests.

⏱ Time: 35 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients
Sticky Kung Pao Cauliflower Recipe - Discover the best Kung Pao Cauliflower recipe! Sticky, spicy, and sweet florets baked to perfection. Easy to make and incre

Sticky Kung Pao Cauliflower Recipe

This Kung Pao cauliflower recipe offers a vegetarian twist on a classic favorite, delivering an intensely flavorful and satisfying meal. It transforms humble cauliflower into a star dish with a perfectly sticky, sweet, and spicy glaze. This dish is ideal for those seeking a flavorful meat-free option or a vibrant side dish that is both healthy and addictive. Perfectly balanced with savory, sweet, and a hint of heat, this Kung Pao cauliflower is a guaranteed crowd-pleaser. It’s simple enough for
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons cornstarch
  • 2 tablespoons canned full fat coconut milk
  • 1/3 cup + 2 tablespoons low sodium soy sauce or Braggs Liquid Aminos
  • 3 tablespoons hoisin sauce
  • 2 tablespoons real maple syrup or honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame or peanut oil
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated

Method
 

  1. Preheat the broiler to high. Line a baking sheet with parchment.
  2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy sauce, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.
  3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper.
  4. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
  5. Heat the oil in a large skillet over medium heat for 1 minute. Add the garlic, ginger, and cook until fragrant, about 30 seconds. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  6. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green onions. Enjoy!

Notes

– For extra crispiness, ensure cauliflower florets are dry before coating.
– Adjust the red pepper flakes to your spice preference.
– Use full-fat coconut milk for the best creamy coating.
– Don’t overcrowd the baking sheet for even broiling and baking.

Pro tips

  • For extra crispiness, ensure cauliflower florets are dry before coating.
  • Adjust the red pepper flakes to your spice preference.
  • Use full-fat coconut milk for the best creamy coating.
  • Don’t overcrowd the baking sheet for even broiling and baking.

Enjoy this delicious and vibrant Kung Pao cauliflower as a healthy, flavorful meal. Experiment with adding other vegetables like bell peppers or snap peas for variety.

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