Missing eating out but don’t want to eat all the preservatives and feel like cutting back on meat as a protein? Then this little dish may make your day and leave you feeling like you made the right choice at least once today. This saucy Kung Pao Cauliflower is a healthier version of the classic Chinese restaurant style Kung Pao Chicken. This plant-based/vegan meal only takes 30 minutes to prepare, cook and serve. Great for busy weekday nights or just when you are craving for some vegan Chinese food. Check out the video and recipe to see how easy this dish is to prepare and make.
Covered in coconut milk containing cornstarch and oven baked will give the cauliflower a crispy texture and makes for a wonderful taste. Smothered in the sweet, sticky, juicy, slight salty and spicy sauce adds the Chinese’s authenticity that completes this meal meal. When it comes to my Chinese food, I prefer very saucy and spicy.
This can be served as a snack, appetizer or as a main meal. Best served with white or brown rice.
Kung Pao Cauliflower
- 1 cauliflower head cut into florets
- ¼ cup cornstarch
- ¼ cup coconut milk
- ½ cup peanuts
- 6 green onions chopped
- 3 garlic cloves minced
- ⅓ cup low-sodium or regular soy sauce
- ¼ cup vegetable stock (low salt) or water
- 1 tbsp agave
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 4-5 Thai peppers optional
- Preheat oven to 425°F / 220°C.
- In a large bowl, place the cauliflower florets, cornstarch and coconut milk then mix well.
- Place the cauliflower mix onto a baking sheet. Bake for 20 minutes.
- Heat a non-stick pan or wok to medium. Put all the sauce ingredients and whisk. Cook for 3-5 minutes.
- Put the baked cauliflower in the pan or wok and toss until evenly coated.