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Kung Pao Cauliflower
image of kung pao cauliflower by Cindy Newland with Intentionally Eat on a white plate with chopsticks

Kung Pao Cauliflower

image of kung pao cauliflower by Cindy Newland with Intentionally Eat

Kung Pao Cauliflower

Kung Pao Cauliflower is the healthy version of Kung Pao Chicken. Cauliflower marinated and cooked in a spicy sweet Kung Pao sauce for a quick and delicious dinner. This zippy dish is low calorie, high fiber, vegan and will have everyone wanting more!

 

 

It’s so challenging to enjoy a meal out when you are watching your calories!

 

That’s why I created this “Pao”erful dish! I wanted spice and sweet without the regret of going over my calorie budget. So often we think we are eating healthy because there is a vegetable in the dish, but that isn’t always the case.

 

Let’s compare PF Chang’s Kung Pao Chicken dinner portion – 1,070 calories and 64 fat grams

                                        to Kung Pao Cauliflower dinner portion – 495 calories and 30 fat grams.

Kung Pao Cauliflower has HALF the fat and calories,

 

but not half the flavor! Even though it’s healthier, you won’t sacrifice taste!

 

Spicy

Tangy

Sweet

Heat

Crunch

 

Yowza! You won’t miss anything, but you might notice your pants fitting a little better. Well, I can’t make promises.

image of kung pao cauliflower by Cindy Newland with Intentionally Eat

Kung Pao Cauliflower

 

Kung Pao Cauliflower

Kung Pao Cauliflower is the healthy version of Kung Pao Chicken. Cauliflower marinated and cooked in a spicy sweet Kung Pao sauce for a quick and delicious dinner. This zippy dish is low calorie, high fiber, vegan and will have everyone wanting more!
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 495 kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1 head cauliflower, chopped into florets
  • 2 bell peppers, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 scallions, sliced
  • 3 Tbsp oil
  • 1/2 cup liquid aminos, coconut aminos or soy sauce
  • 2 Tbsp peanuts
  • 1/4 cup rice wine vinegar
  • 4 Tbsp hot sauce to taste
  • 3 Tbsp maple syrup
  • 1/4 cup water
  • 1 Tbsp corn starch
  • 1 1/2 Tbsp red pepper flakes to taste
  • 1/2 tsp sesame oil

Instructions

  1. Make Marinade - mix oil, amino acids, rice wine vinegar, hot sauce, maple syrup and 1 Tbsp of red pepper flakes and place in a plastic storage bag. Add cauliflower and let it marinate for at least 15 minutes.

  2. In a saucepan, add both the marinade and cauliflower, bell peppers and onion. Cook over medium-high heat for 5 minutes.

  3. With the mixture simmering, add garlic, remaining 1/2 Tbsp red pepper flakes, and peanuts. Cook another 5 minutes.

  4. Mix water and cornstarch to make a slurry. Add slurry to the simmering vegetables and stir constantly for approximately 3- 5 minutes or until desired texture is reached. 

  5. Before removing from heat, add sesame oil and stir.

  6. Top with scallions and serve.

Nutrition Facts
Kung Pao Cauliflower
Amount Per Serving (1 serving)
Calories 495 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Sodium 1205mg 50%
Total Carbohydrates 59g 20%
Dietary Fiber 12g 48%
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

You’ll notice I used aminos instead of soy sauce. I like the benefits of using them versus using soy sauce. Liquid aminos make the dish gluten free and coconut aminos make it gluten and soy free. You can read more about them at the Mother Nature Network.

 

If you enjoy this Kung Pao Cauliflower, I know you are going to want to try these Easy Spring Rolls!

 

small bites, big results: a common sense guide to weight loss by cindy newland with intentionally eat

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