Kung Pao Cauliflower

Sweet, fiery, and overflowing with flavors, this Kung Pao Cauliflower is a heavenly method to appreciate cauliflower.

Cook the cauliflower in an air-fryer or on a skillet and appreciate it with some rice or noodles.

I love everything sweet and hot and Asian propelled dishes that have these flavors are a portion of my top choices.

It is an obvious fact that I love the kung pao sauce, I have shared plans in the past utilizing a similar sauce like kung pao tofu and kung pao chickpeas and you folks appear to adore them comparably much.

What’s more, since all of you love it so much, I considered sharing another kung pao formula and this time with cauliflower.

This Kung Pao Cauliflower has a sweet and fiery flavor, there are crunchy peanuts and just such a lot of flavor. I truly can’t get enough of these flavors and can have it consistently.

I as of late bought an air fryer (I realize I am slow off the mark) and I utilized it to cook the cauliflower for this formula. Similar to the case with any new contraption, it took me a short time to begin utilizing the air fryer however now I use it frequently.

Cooking veggies noticeable all around fryer is correct now my #1 activities thus for this formula, I threw the florets in some cornstarch and air seared it, was simple and exceptionally snappy.

Even though I should explain that the cauliflower here wasn’t very firm or anything. If you are searching for a fresh cauliflower formula, this isn’t it.

I initially attempted this formula by plunging cauliflower florets in a hitter made with rice flour and panko bread pieces, and keeping in mind that that turned out very fresh, at last, the two renditions tasted the equivalent after being blended in with the sauce.

Thus, I didn’t see the purpose of attempting to make cauliflower excessively fresh for this formula. On the off chance that you truly need to keep it fresh, however, you can attempt the rice flour and bread scrap player.

In any case, recollect, it will mollify when you blend it in with the sauce.

This Kung Pao Cauliflower

✔is vegetarian and can be made sans gluten.

✔easy and snappy formula.

✔delicious approach to appreciate cauliflower!

This formula completes rapidly. The florets take around 15 minutes to cook and meanwhile, I like to prepare all the other things and afterward throw the cauliflower with the sauce once done.

Thus, this can be your simple weeknight dinner and should be possible in a short time.


The fixing rundown may look long, yet it’s for the most part the sauces. If you have made my kung pao tofu and other Asian plans previously, at that point you should as of now be having every one of these sauces at home.

Cauliflower: I utilized a medium-measured cauliflower here, ensure that when you cut it into florets, they aren’t little. If they are excessively little, they will consume a noticeable all-around fryer.

It’s a smart thought to have all the florets of the very size, that ensures that they cook equitably and in a similar time.

Vegetables: onions and peppers are my top pick and I love them in this kung pao cauliflower formula. The peppers and onion give pleasantness to the dish.

I like to half-cook them with the goal that they can hold the crunch. There’s likewise green onion which is utilized as a topping later.

Ginger-garlic: huge loads of ginger-garlic is consistently what I love in Asian propelled plans and this one is no special case.

Sauces: this formula is about the kung pao sauce and yes there are a few sauces and toppings here. You can change the flavor of the sauce according to your inclination (see notes). On the off chance that you don’t have them this is what you can use as a substitute.

Soy sauce-> I have utilized standard and dim soy sauce both. You can utilize standard soy sauce just if you don’t have dim soy sauce.

Hoisin sauce-> this sauce adds sweet and pungent flavor. On the off chance that you don’t have it, you can utilize any sweet grill sauce and add some hot sauce to it and afterward use it as a substitution.

Mirin (Japanese sweet cooking rice wine) – > add pleasantness and tartness, if you don’t have it you can utilize sherry or rice wine vinegar.

Rice vinegar-> on the off chance that you don’t have rice vinegar, you can utilize white vinegar also.

Sriacha-> any hot sauce will do so utilize whatever you have close by.

Maple syrup-> you can substitute maple syrup with nectar or with earthy colored sugar.

I likewise added some water to the dish since I needed it to be minimal sassy yet you can eliminate it if you don’t need that much sauce.

Peanuts: no kung pao dish is finished without the crunchy peanuts so this one has some cooked peanuts which I additionally air seared!

Serving Suggestions

This Kung pau cauliflower can be presented with earthy-colored rice or Hakka noodles or jasmine rice.

You can likewise eat it with quinoa.

Now and again Asked Questions

Is the formula sans gluten?

No, it’s not since the soy sauce utilized has gluten. Use tamari instead of soy sauce to make it sans gluten.

Would I be able to prepare the cauliflower florets?

Indeed, take a stab at heating at 450 F degrees for 15 to 20 minutes and you can turn them once at the midway imprint.

Will I profound fry the cauliflower?

Indeed, you may profound fry them.

Are the cauliflower florets overly fresh here?

No, they are not. On the off chance that you need them overly fresh, you can take a stab at making a player of rice flour and panko bread scraps, plunge the florets in that hitter, and afterward air fry. They will be firm.

In any case, they will turn delicate the second you blend them in with sauce so I simply throw them in cornstarch and air fry.


1-In an enormous bowl throw together cauliflower florets (ensure that they are totally dry in the wake of washing) with cornstarch, universally handy flour, 1/4 teaspoon salt, 1/8 teaspoon dark pepper. At that point add 1 tablespoon oil and throw the florets with the oil. You may have to add an extra 1/2 tablespoon of oil here to ensure all florets are covered.

You can likewise utilize an oil shower here.

2-Pre-heat your air fryer to 380 F degrees for 5 minutes. At that point add the cauliflower florets to it in a single later.

3-Air fry at 380 F degrees for 15 minutes, throw it once in the middle. You may need to do this in clusters relying upon the size of your air fryer. Put this in a safe spot.

I additionally air-seared the peanuts at 380 F degrees for 2 minutes. You can likewise toast them in a dish or utilize broiled peanuts straight away.

4-Meanwhile whisk together all fixings recorded under sauce-soy sauce (normal + dim), hoisin sauce, rice vinegar, mirin, sriracha, sesame oil, maple syrup, and 2 teaspoons cornstarch. Blend until it’s all very much joined.

5-Heat 1 tablespoon oil on medium warmth in a skillet. When the oil is hot, add the dried red chilies, ginger, and garlic. Sauté for 1 moment.

6-Then add the peppers and onion cook for 2 to 3 minutes.

7-Stir in the readied sauce alongside 1/2 cup water and mix. It will begin to thicken right away. You can eliminate the water on the off chance that you don’t need it to be sassy (I needed more sauce so I added it).

8-Add noticeable all around singed florets and blend until the entirety of the cauliflower is very much covered with the sauce. Mood killer the warmth and include the simmered peanuts.

Trimming with green onions and serve kung pao cauliflower hot with rice or noodles.

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