Kung Pao Cauliflower Vegan

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This vegan Kung Pao swaps the traditional chicken for roasted cauliflower florets, tossed in a glossy, tangy-spicy Sichuan glaze with toasted peanuts and numbing peppercorns. It hits all the signature sweet-sour-salty-spicy notes of the classic Chengdu dish in about 40 minutes, with bold flavor that rivals any meat version.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 30 gCarbs
• 6 gFiber
• 9 gSugar
• 11 gProtein
• 720 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 2.5 mgIron
• 90 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the cauliflower and stir-fry

• 1 large head cauliflower (about 2 lbs), cut into 1.5-inch florets
• 3 tbsp neutral oil such as grapeseed or canola, divided
• 1/2 tsp kosher salt
• 1/2 cup raw unsalted peanuts
• 8 to 12 whole dried red chilies (Tianjin or chiles de árbol), stems removed
• 1 tsp Sichuan peppercorns
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 4 scallions, whites cut into 1-inch pieces and greens thinly sliced
• 1 small red bell pepper, diced (optional, for color)

For the Kung Pao sauce

• 3 tbsp low-sodium tamari or soy sauce
• 2 tbsp Chinkiang black vinegar
• 2 tbsp dry sherry or vegan Shaoxing wine
• 1.5 tbsp granulated sugar
• 1 tsp toasted sesame oil
• 1/4 cup water or low-sodium vegetable broth
• 1 tbsp cornstarch
• Steamed jasmine rice, for serving

Directions

1. Preheat the oven to 425°F (220°C). On a rimmed sheet pan, toss the cauliflower florets with 2 tablespoons of the oil and the salt. Spread in a single layer and roast for 18 to 22 minutes, flipping once halfway, until the edges are deeply golden and crisp.
2. While the cauliflower roasts, whisk together the tamari, black vinegar, sherry, sugar, sesame oil, water, and cornstarch in a small bowl until the cornstarch fully dissolves. Set the sauce aside.
3. Heat a wok or large skillet over medium-low. Add the peanuts and dry-toast, stirring constantly, for 2 to 3 minutes until fragrant and lightly browned. Transfer to a plate.
4. Increase the heat to medium-high and add the remaining 1 tablespoon oil. Add the dried chilies and Sichuan peppercorns and stir-fry for about 30 seconds, just until the chilies darken and the peppercorns release their aroma.
5. Add the garlic, ginger, and bell pepper (if using). Stir-fry for 30 to 45 seconds until fragrant, taking care not to burn the garlic.
6. Add the roasted cauliflower to the wok and toss for about 1 minute so the florets absorb the chili-peppercorn oil.
7. Pour in the sauce and stir continuously for 1 to 2 minutes until it thickens into a glossy glaze that coats every floret. Toss in the toasted peanuts and the white parts of the scallions, give one final stir, then remove from the heat.
8. Top with the sliced scallion greens and serve immediately over steamed jasmine rice.

Cook’s Notes

• Do not skip roasting the cauliflower; the dry heat creates caramelized, meaty edges that pure stir-frying cannot achieve.
• For a milder dish, reduce the chilies to 4 to 5 and shake out the seeds; for more heat, leave the seeds in and add 1/2 tsp red chili flakes.
• Always dissolve the cornstarch in cold liquid before adding to the wok to prevent clumping in the glaze.
• For a soy-free version, swap tamari for coconut aminos and reduce the sugar by 1 teaspoon to balance the sweetness.
• This dish is best eaten right away while the cauliflower still has crisp edges; leftovers soften but reheat well in a hot dry skillet for 2 to 3 minutes.

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