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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
- 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
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.
In a saucepan, add both the marinade and cauliflower, bell peppers and onion. Cook over medium-high heat for 5 minutes.
With the mixture simmering, add garlic, remaining 1/2 Tbsp red pepper flakes, and peanuts. Cook another 5 minutes.
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.
Before removing from heat, add sesame oil and stir.
Top with scallions and serve.