Kung Pao Cauliflower
This Kung Pao Cauliflower is a flavorful, spicy, and healthy plant-based twist on the classic dish, loaded with crispy veggies, chickpeas, and crunchy peanuts.
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Mixing Bowl
Ingredients
- 21 oz Cauliflower cut into bite-sized florets
- 5 oz Green beans trimmed and cut into 1-inch pieces
- 1 cup Chickpeas (canned) drained and rinsed
- 1 Onion diced
- 2 cloves Garlic minced
- 2 Tbsp Vegetable oil for sautéing
- 4 Tbsp Soy sauce use tamari to make it gluten-free
- 2 Tbsp Cane sugar or vegan honey for sweetness
- 1 cup Vegetable broth to enhance flavor
- 1 Tbsp Rice vinegar for a tangy kick
- 2 Tbsp Corn starch to thicken the sauce
- 1 tsp Ginger powder for warmth
- 1 cup Dry roasted peanuts for crunch
- 1 tsp Hot chili powder or flakes, adjust to taste
- Salt and Pepper to taste
Instructions
Stepwise Method: Kung Pao Cauliflower
- In a mixing bowl, combine the soy sauce, cane sugar, vegetable broth, rice vinegar, corn starch, ginger powder, and hot chili powder. Stir well until the sugar and corn starch dissolve completely. Set this aside to let the flavors meld.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the cauliflower florets and green beans to the skillet. Sauté for about 5-7 minutes, or until the cauliflower is tender and slightly golden.
- Add the drained chickpeas to the skillet, stirring to combine all the ingredients. Cook for another 2-3 minutes until the chickpeas are heated through.
- Pour the prepared sauce over the sautéed vegetables and chickpeas. Stir well to coat everything in the sauce. Allow it to simmer for about 5 minutes, or until the sauce thickens.
- Stir in the dry roasted peanuts and season with salt and pepper to taste. Cook for an additional minute, allowing the peanuts to warm up.
- Remove the skillet from the heat and transfer the Kung Pao Cauliflower to a serving dish. Enjoy it hot, garnished with extra peanuts or green onions if desired.
Notes
- Use low-sodium soy sauce to reduce sodium intake.
- Substitute coconut sugar for cane sugar for a lower glycemic index.
- Add more vegetables like bell peppers or carrots for extra nutrition.
- Swap peanuts for sunflower seeds if you have nut allergies.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.