Your weeknight takeout has met its match. My Kung Pao Cauliflower is my healthy twists on a dish inspired by classic Chinese takeout. This dish is loaded with tender cauliflower, vibrant veggies, and gets a special, spicy kick from a not-so-secret ingredient. Plus, it's gluten-free, grain-free, and is a vegan dish that will impress even your most die-hard meat-loving friends.
Equipment
- 1 Nonstick pan I love my Always Pan from Our Place
Ingredients
For the Cauliflower
- 1 Large Head Cauliflower cut into small, even-sized pieces
- 1 Red Bell Pepper sliced
- 1 Green Bell pepper sliced
- 1 Zucchini diced
- 1 Onion diced
- 1 Jalapeño sliced thin, with the seeds removed
- ¾ Cup Cashews raw and whole
- 2 Tablespoons Avocado Oil
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Hoisin Sauce
- ⅓ Cup Coconut Aminos
- 2 Tablespoons Sesame Oil
- 1 Teaspoon Ground Ginger
- 3 Cloves Garlic mashed or minced
- 2 Tablespoons Tapioca Flour OR Arrowroot Flour
- ¼ Cup Water
For Garnishing (optional)
- 1 Teaspoon Sesame Seeds
- 1 Stalk Green onion diced
Instructions
- Start by preheating your oven to 450 F.
- Then, prepare your veggies. Chop your cauliflower, bell peppers, zucchini, onion, and jalapeño, but set the jalapeño aside for later.
- Spread the rest of your veggies out on a baking sheet, along with the cashews. Drizzle your avocado oil on top, and add salt and pepper. Use tongs or your hands to toss everything well, making sure that your veggies are fully coated.
- Bake for 22 minutes, tossing again at the halfway point (11 minutes).
- While the veggies are roasting in the oven, prepare your sauce.
- In a small bowl, mix together the rice vinegar, hoisin sauce, coconut aminos, sesame oil, ground ginger, and mashed/minced garlic.
- Transfer your sauce to a large pan or pot and cook on the stove over low-medium heat, for about 2 minutes.
- While the sauce is cooking, mix together the water and tapioca/arrowroot flour in a small bowl.
- Slowly stir the mixture into the sauce until it thickens. If not already, make sure that your sauce is simmering on low.
- Once the veggies are done, remove them from the oven and add them to the pan/pot with the sauce. Mix until the veggies are fully coated in the sauce.
- Then, add in your chopped jalapeño and cook for another 5-6 minutes.
- Garnished with chopped green onion and sesame seeds, if desired
- Serve your Kung Pao Cauliflower on its own, or over brown or jasmine rice, and enjoy!
Calories: 420kcal | Carbohydrates: 40g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 0.4mg | Sodium: 785mg | Potassium: 1122mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1236IU | Vitamin C: 176mg | Calcium: 90mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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