Spicy Kung Pao Cauliflower (Print Version)
Crispy cauliflower in spicy Sichuan sauce with peanuts and fresh vegetables
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons cornstarch
03 - 1 tablespoon vegetable oil
04 - ½ teaspoon salt
→ Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1½ tablespoons hoisin sauce
08 - 1 tablespoon maple syrup or sugar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons cornstarch
11 - 2 tablespoons water
→ Stir-Fry
12 - 1 tablespoon vegetable oil
13 - 4 dried red chilies, broken into halves
14 - 3 cloves garlic, minced
15 - 1 tablespoon fresh ginger, minced
16 - ½ cup unsalted roasted peanuts
17 - 1 red bell pepper, diced
18 - 4 green onions, sliced
# How to Make It:
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 tablespoon 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 Advice:
01 -
- The cauliflower gets improbably crispy in the oven, with none of the mess of deep-frying
- That sauce hits every flavor note—spicy, tangy, sweet, and savory—creating the kind of addictive balance that makes you want to eat straight from the pan
02 -
- Don't overcrowd the baking sheet—if the cauliflower's piled up, it'll steam instead of roast, and you'll miss out on that crispy exterior
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour it in
03 -
- Cut the cauliflower into slightly larger florets than you think you need—they shrink significantly as they roast
- Have your sauce ingredients measured and ready before you start cooking—the stir-fry part moves fast once you begin