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 as 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, and the use of cauliflower was created to maintain the dish’s signature taste and texture whilst 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 with three different ways to prepare it. Firstly, you can fry it and create a crispy exterior on the surface of the cauliflower, thereafter drizzle the sauce on it. Secondly, you can roast it the oven with the sauce drenched into the cauliflower which will give it a nutty taste. Thirdly, you can take the easy route and stir-fry it in the wok. Each method provides a unique take on this dish.

The sauce is balanced with a variety of 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 will add heat as well as floral and citrus notes. Coriander seeds and black peppercorns in combination 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 the normal sized red bell peppers. Garlic cloves and onions add sweetness when caramelized. The dried red chili adds a subtle heat, we advise you to not eat it unless you can handle the 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. Rice wine is a substitute for Shaoxing wine. Other alternatives to Shoaxing 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 sizes and rinse them in running water. Some people remove the core, or stem, of the cauliflower, but I prefer to use them in the food as they have the same nutritional value as the florets. Plus, they absorb all the flavor of the dish creating a fusion of flavor, which makes it so delicious. Just make sure to clean the stem thoroughly, and slice them into half an inch cubes. 

Slice the onions, baby red peppers, mince the garlic cloves and crush the dried red chili. Keep the peanuts aside to roast them later. Warm and freshly roasted peanuts add a pleasantly surprising taste factor to this dish. 

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

Stir fry the vegetables: First, prepare a wok, 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 into the wok of vegetables. Continue to stir and fry the marinated vegetables for twenty minutes. The cauliflower will begin to shrink a little bit and become soft. 

Roast the peanuts: Roast the peanuts on a separate pan for five minutes on low heat while moving them around occasionally. Add the roasted peanuts into the wok and stir to mix. Serve the kung pao cauliflower 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 to add fibre into your system, you can also enjoy the dish with brown rice or quinoa. Other great options can be fried rice with egg or with chow mien, which is a stir-fried noodle.

How to Store and Reheat Kung Pao cauliflower?

Once the cauliflower has cooled down, transfer it into an airtight container to keep it refrigerated. It can be stored in the fridge for up to 3 days. And, freezing it is not recommended as the vegetables become mushy and soggy when thawed and may even lose their authentic taste.

Using the stovetop is one of the best ways to ensure even 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. Using a microwave to reheat the kung pao cauliflower is another useful method. Spread out the cauliflower evenly on a plate and add a tablespoon of water, cover with a microwave safe lid and spin for 1 minute until warm.