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Kung Pao Cauliflower


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Rate this recipe 4.4/5 (5 Votes)


  • Marinating sauce:
  • 1 large cauliflower head cut into small floret pieces
  • 1 tablespoons cooking oil, sunflower oil
  • 1 green pepper sliced
  • 1 red pepper slices
  • 3 gloves garlic, minced
  • 1 inch root ginger sliced
  • 1 scallion sliced
  • 1 tablespoon roasted peanuts
  • 3 ~5 dried chili peppers
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons black vinegar
  • Thickening sauce:
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil


Servings 2
Adapted from


Step 1

Cut cauliflower into floret pieces.
In a large bowl, mix cauliflower with marinating sauce for around 30 minutes. Turn over occasionally during the process. Transfer the cauliflower floret out and drain.
In a small bowl, mix all the ingredients for thickening sauce and the left marinating sauce.
Prepare peppers, garlic, chili pepper, ginger and scallions. Heat up cooking oil in wok, and marinated cauliflower to stir-fry when the color of the surface changes and you can smell the aroma. Transfer the cauliflower florets out.
Add ginger, garlic and scallion to stir-fry until aroma. Place pepper pieces in to cook until soft. Return cauliflower florets in. Mix well.
Add the thickening sauce and then roasted peanuts. Toss quickly until all the ingredients are coated with kung pao sauce. Transfer to serving plate.

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