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Kung Pao Cauliflower

Inspired by Bon Appetit

Kung Pao Cauliflower | Sumptuous Spoonfuls #Chinese #cauliflower #recipe

I freaking love everything Kung Pao … so when I stumbled across this fabulous recipe for Kung Pao brussel sprouts, I knew I wanted to try it. But as I was thinking it over, I thought … hmmm, wouldn’t cauliflower be better with the intense Kung Pao sauce than Brussel Sprouts?

So, to test out my theory, I included a bit of both veggies in this recipe. At first bite, I thought I liked the cauliflower better … but then I thought gosh I do like the Brussel Sprouts too … hmmm, it’s really hard to decide which is better. I had another bite … and another … and finally I had to make myself stop so I would have some left for the photos!

My conclusion, really, is they are both good. I really like the two mixed together the best–that way you don’t have to choose. Why should you have to?

I seriously love this vegetarian take on Kung Pao because my complaint with many Chinese restaurants is they don’t give you any veggies with the meat! (This may sound weird to those of you who are meat eaters, but I really love my veggies … and my body craves them … and yeah, since they help me stay skinny, veggies are my friends.)

For those of you who really love meat but are trying to squeeze in some extra veggies: this recipe is very satisfying and it strangely tastes meaty even though there is no meat in there at all! I think it’s the heartiness of the cauliflower and brussel sprouts that tricks your brain into thinking you are eating meat. The crunchy peanuts on top provide protein to add to the illusion.

If you like spicy Chinese food, you are going to LOVE this recipe!

Kung Pao Cauliflower

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2 - 3 servings

Kung Pao Cauliflower

Ingredients

  • 1/2 of a large head of cauliflower
  • 8 oz. brussel sprouts, trimmed and halved
  • 1 1/2 Tablespoons avocado oil
  • Salt & freshly ground pepper
  • 1 Tablespoon avocado oil
  • 3 - 5 garlic cloves, peeled & chopped fine
  • 1/2 of a medium onion, peeled & chopped
  • 2 Tablespoons fresh ginger root, peeled & finely chopped
  • 2 tablespoons hot chili paste (sambal oelek)
  • 4 - 6 dried chile de arbol
  • 6 Tablespoons soy sauce (use GF soy sauce for gluten free)
  • 3 Tablespoons honey
  • 1/2 cup water
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon corn starch + 1 Tablespoon water, whisked together to make a slurry
  • 1/2 cup roasted peanuts, roughly chopped

Instructions

  1. Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray or line with a silicon liner.
  2. Cut the cauliflower into florets, removing the core, and trim the brussel sprouts, then cut them in half lengthwise. In a medium mixing bowl, toss the cauliflower and sprouts in half of the oil. Sprinkle with salt & pepper, then toss again. Lay the veggies out onto the prepared baking pan in a single layer and set in the oven to roast for about 20 minutes or until the veggies are browned and starting to crisp up, stirring once in the midst to get even browning.
  3. While the cauliflower and brussel sprouts are roasting, prep the sauce: heat the rest of the oil in a nonstick saute pan over medium heat. Add the garlic, onion, and ginger root and saute until the onion is translucent and tender. Add the chile paste and cook for a few minutes until the mixture is darkened.
  4. Stir in the dried chile peppers, soy sauce, honey, water and vinegar. Stir and cook for a minute, then slowly stir in the corn starch slurry, until the sauce is thickened. Remove from heat until the veggies are done.
  5. Toss the roasted veggies with the sauce over medium heat. Heat until hot, then serve over rice (or plain) with a sprinkling of chopped roasted peanuts.

Notes

For a gluten free dinner, use gluten free soy sauce (tamari sauce).

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/kung-pao-cauliflower/

Kung Pao Cauliflower | Sumptuous Spoonfuls #Chinese #cauliflower #recipe

This recipe was shared at Full Plate Thursday, Foodie Friends Friday, Gluten Free FridayHome Matters, Weekend PotluckWhat’s for Dinner Sunday and Happiness is Homemade.

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10 Responses

  1. Beverley Press

    nothing gives me more pleasure than cooking for my family and this is a treat they will really enjoy xoxo

    January 24, 2017 at 12:40 am

    • Ann

      It’s spicy goodness … I hope your family loves it!

      January 24, 2017 at 8:55 pm

  2. I love kung pao chicken – I have to try this cauliflower! Thanks for sharing on the What’s for Dinner link up!

    January 25, 2017 at 9:09 am

  3. Ann

    The combination of flavors looks amazing, Ann!

    January 25, 2017 at 9:58 am

  4. Looks delicious!

    January 25, 2017 at 2:04 pm

    • Ann

      If you love Kung Pao anything, you’d love it, Lynn!

      January 25, 2017 at 10:20 pm

  5. I love this idea. Cauliflower is so versatile. I bet this is scrumptious!

    January 25, 2017 at 6:33 pm

    • Ann

      It really is, Kim! Thank you 🙂

      January 25, 2017 at 10:19 pm

  6. Oh my goodness! I can NOT wait to try this!

    January 26, 2017 at 7:16 pm

    • Ann

      Thanks so much, Mary! I think you’ll love it.

      January 28, 2017 at 9:25 pm