Kung Pao Cauliflower
Jul 19, 2025 09:29 AM
This vegan Kung Pao Cauliflower is a quick and easy weeknight meal! A spicy, savory homemade sauce comes together in just minutes and makes a world of difference in this dish.
When I’m craving Chinese take-out, I like to make this healthier, meatless version of Kung Pao Cauliflower at home.
Confession: I’m not really someone that goes crazy over cauliflower. I don’t try to turn it into tacos, pizza, bread, or desserts (no, no). But I do love it as rice, mashed potatoes, or used in tasty vegetarian dishes. And it works really well for Kung Pao.
This easy vegan dish comes together in about 30 minutes from start to finish, making it even quicker than take-out in most cases. If you have one, a wok or piping hot cast iron skillet works perfectly for this Cauliflower Kung Pao.
Ingredients:
For the cauliflower
- 2 tablespoons vegetable oil, divided
- 1 medium head of cauliflower, cut into florets
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 4 scallions, chopped
- ¼ cup chopped peanuts
- Salt and pepper, to taste
For the sauce
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- ½ teaspoon ground Sichuan pepper
- 2 teaspoons grated fresh ginger
- ¼ cup vegetable stock
- 3 teaspoons cornstarch
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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