Kung Pao Cauliflower Recipe - Food Fanatic

Kung Pao Cauliflower Recipe

    4 Servings


  • 1 head Cauliflower
  • 2 tablespoons Olive Oil
  • 1 tablespoon Sesame Oil
  • 2 teaspoons Minced Garlic
  • 1 Red Chili, sliced (fresh)
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 tablespoon Cornstarch
  • 1/4 cup Soy Sauce
  • 1/2 cup Water
  • 2 teaspoons Apple Cider Vinegar, or White Vinegar
  • 1 tablespoon Hoisin Sauce
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Sesame Seeds
  • 2 Scallions, sliced


  1. Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper.
  2. Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters.
  3. Separate the florets off each quarter by slicing them away from the core stem. Cut them into bite size pieces. Rinse and pat dry.
  4. Place the cauliflower on the sheet pan and drizzle with the olive oil. Toss with your hands to completely coat.
  5. Roast the cauliflower for about 15 minutes or until browned on the edges. Turn them halfway through with a spatula for even browning. Transfer the cauliflower to a large bowl. Keep the oven on and sheet pan aside.
  6. In a small bowl stir together the cornstarch, soy sauce, water, vinegar, hoisin sauce and brown sugar.
  7. In a small saucepan, heat the sesame oil over medium heat to get the oil hot. Then, set the heat to low and add the garlic, red chili and red pepper flakes and cook for 30 seconds. Add the soy sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes until thickened.
  8. Pour the sauce over the cauliflower and mix until well combined.
  9. Transfer the cauliflower back on the sheet pan and return it to the oven for 3-4 minutes.
  10. Transfer to a serving bowl and sprinkle sesame seeds and scallions on top. 


  • You can vary the amount of fresh red chilis and red pepper flakes according to your spice tolerance.

Kung pao cauliflower photo