Kung Pao Cauliflower Spicy Sichuan (Printable)

Crispy roasted cauliflower coated in spicy tangy Szechuan sauce with peanuts and vegetables

# What You Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - ½ tsp salt

→ Sauce

05 - 3 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp rice vinegar
07 - 1½ tbsp hoisin sauce
08 - 1 tbsp maple syrup or sugar
09 - 1 tbsp sesame oil
10 - 2 tsp cornstarch
11 - 2 tbsp water

→ Stir-Fry

12 - 1 tbsp vegetable oil
13 - 4 dried red chilies, broken into halves (optional, adjust to taste)
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, minced
16 - ½ cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced (white and green parts separated)

# 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 20–25 minutes, flipping halfway, until golden and crisp-tender.
04 - Whisk together all sauce ingredients in a small bowl until smooth.
05 - Heat 1 tbsp 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 2–3 minutes until just tender.
08 - Add roasted cauliflower and peanuts to the pan. Pour in the sauce and stir well to coat. Cook for 2–3 minutes until the sauce thickens and everything is evenly glazed.
09 - Remove from heat and garnish with the green parts of the onions.

# Expert Hints:

01 -
  • The roasted cauliflower gets impossibly crispy while staying tender inside, creating texture that rivals any meat version
  • You get that perfect balance of spicy, tangy, and slightly sweet without hunting down obscure ingredients
  • Everything comes together in one pan after roasting, meaning minimal cleanup and maximum satisfaction
02 -
  • Don't overcrowd the baking sheet when roasting cauliflower or it will steam instead of getting crispy, so use two sheets if needed
  • The sauce will look terrifyingly thin when you first pour it in, but cornstarch needs heat to activate and thicken dramatically within minutes
  • Remove the pan from heat as soon as the sauce thickens, or the cornstarch will break down and you will lose that gorgeous glossy coating
03 -
  • Spread cauliflower in a single layer with space between pieces for maximum browning and crunch
  • Have all ingredients prepped and measured before you start cooking, because the final stir-fry moves incredibly fast

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