Kung Pao Cauliflower

If you’ve ever visited an Asian-fusion restaurant that focuses on plant-based meals, then we’re certain that you’ve come across Kung Pao Cauliflower. This dish is considered the vegetarian version of the traditional Chinese dish, Kung Pao Chicken. Around the world, ‘Kung Pao dishes’ are known for their bold, sweet, and spicy flavours.

This dish originated from the Sichuan province of China. The use of cauliflower was created to maintain the dish’s signature taste and texture while also offering a lighter and more satisfying experience. Many Chinese people eat Kung Pao cauliflower as a side dish alongside their main meals.

Why you will love Kung Pao Cauliflower?

It is a perfect substitute for chicken, especially if you’re looking for a vegetarian dish. It is high in flavour. This recipe is versatile and has three different ways to prepare it. First, you can fry the cauliflower and create a crispy exterior on the surface; thereafter, drizzle the sauce on it.

Secondly, you can roast it in the oven with the sauce drenched in it, which will give it a nutty taste. If you’re very busy, then roasting the cauliflower in the oven will be the most suitable option. Simply marinate the cauliflower with the marinade and bake it in the oven for thirty-five minutes at 180 Celsius.

Thirdly, you can stir-fry the easy route in the wok. Stir-frying is an easy and reliable technique for fast cooking. If the heat is high, the cauliflower will crisp up beautifully. Each method provides a unique take on this dish.

The sauce is balanced with various interesting ingredients, such as soy sauce, hoisin sauce, rice vinegar, sugar, and dried chilies. Toasted peanuts are used to add crunch. If available, you can throw in a few Sichuan peppercorns, which add spicy floral and citrus notes. Coriander seeds and black peppercorns can serve as an alternative to the Sichuan peppercorns.

Ingredients

Cauliflower, Baby red peppers (non-spicy, with a fruity taste), Garlic cloves, Onion, Dried red chilli, Soy sauce, Hoisin sauce, Oyster sauce, Brown sugar, Rice flour, Sesame seed oil, Rice wine, peanuts.

Cauliflower is the star of the show. Baby red peppers are optional; you can use normal-sized red bell peppers. When caramelized, garlic cloves and onions add sweetness. The dried red chili adds a subtle heat; we advise you not to eat it unless you can handle that level of heat.

Soy sauce, hoisin sauce, and oyster sauce add an umami flavour to the dish. Brown sugar adds sweetness. Rice flour helps to thicken the marinade. Sesame seed oil adds nuttiness, although you could also use peanut oil. Rice wine is a substitute for Shaoxing wine. Other alternatives to Shaoxing wine include red cherry wine, dry white wine, mirin, and sake. Raw peanuts are roasted and added to the dish to add more crunch.

Instructions

Prepare the ingredients: Cut the cauliflower into bite-size pieces and rinse them in running water. Some people remove the core, or stem, of the cauliflower, but I prefer to use it in the food as it has the same nutritional value as the florets. Plus, it absorbs all the condiments, creating a fusion of flavour, which makes it so delicious. Just make sure to clean the stem thoroughly and slice it into half-inch cubes. 

Slice the onions and baby red peppers, mince the garlic cloves, and crush the dried red chili. Set the peanuts aside to roast later.

Did you know that warm and freshly roasted peanuts add a pleasantly surprising taste to this dish?

Prepare the marinade sauce: In a small bowl, add the following ingredients: soy sauce, Hoisin sauce, oyster sauce, brown sugar, rice flour, rice wine or rice vinegar, whichever is available, and sesame seed oil. Stir to mix everything.

Stir-fry the vegetables: Prepare a wok and lightly sauté the onion, garlic, baby red pepper, and dried red chili with olive oil on medium-high heat for one minute. Then, add the cauliflower and toss to mix.

Add the marinade sauce: Add the marinade sauce to the wok. Continue to stir-fry the marinated vegetables for twenty minutes. The cauliflower will begin to shrink slightly and become soft. 

Roast the peanuts: Roast the peanuts in a separate pan for five minutes on low heat, moving them around occasionally. Add the roasted peanuts to the wok and stir to mix. Serve the kung pao cauliflower with rice while it’s still hot.

What to Serve with Kung Pao cauliflower?

The classic side dish served with kung pao cauliflower is Jasmine rice. It perfectly balances the bold flavour of the kung pao cauliflower with its natural fragrance and fluffy texture.

If you prefer adding fiber to your system, you can enjoy the dish with brown rice or quinoa. Other great options include fried rice with egg or chow mien, a stir-fried noodle.

How to Store and Reheat Kung Pao cauliflower?

Once the cauliflower has cooled, transfer it to an airtight container to keep it refrigerated. It can be stored in the fridge for up to three days. Freezing is not recommended, as the vegetables will become mushy and soggy when thawed and may even lose their authentic taste.

Using the stovetop is one of the best ways to ensure proper heating of the kung pao cauliflower. Add half a teaspoon of cooking oil and reheat the cauliflower on medium-low heat for 3 to 4 minutes. Spread the food on a pan and stir occasionally to prevent burning. Another useful method is to use a microwave to reheat the kung pao cauliflower. Spread out the cauliflower evenly on a plate, add a tablespoon of water, cover with a microwave-safe lid, and spin for one minute until warm.