KUNG PAO CAULIFLOWER RECIPE RECIPES

KUNG PAO CAULIFLOWER RECIPE | ALLRECIPES

Kung Pao Cauliflower Recipe | Allrecipes image

Move over, take-out, there's a new kid in town!

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Cauliflower

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek chili paste
2 teaspoons dry sherry
2 teaspoons cornstarch
1 tablespoon olive oil
6 cups cauliflower florets
¼ cup unsalted roasted peanuts
1 clove garlic, minced
2 green onion tops, chopped

Steps:

Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
Transfer to a serving dish and garnish with green onion tops.

Nutrition Facts : Calories 158.1 calories, CarbohydrateContent 18 g, CholesterolContent 0.2 mg, FatContent 9.1 g, FiberContent 4.8 g, ProteinContent 6.2 g, SaturatedFatContent 1.6 g, SodiumContent 688.2 mg, SugarContent 6 g

KUNG PAO CAULIFLOWER RECIPE | BON APPÉTIT

Kung Pao Cauliflower Recipe | Bon Appétit image

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon sherry vinegar
2 teaspoons hoisin sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 medium head of cauliflower (about 1¾ pounds)
2 tablespoons vegetable oil, divided
3 ounces slab or thick-cut bacon, chopped
6 dried japones chiles, chiles de árbol, or other red chiles
1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
3 scallions, dark-green and white parts separated, thinly sliced
1 serrano chile, sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
¼ cup unsalted, roasted peanuts
Kosher salt
Steamed white rice (for serving)

Steps:

Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
Transfer to a platter and top with scallion greens. Serve with rice alongside.

More about "kung pao cauliflower recipe recipes"

KUNG PAO CAULIFLOWER & PRAWN STIR-FRY RECIPE | BBC GOOD FOOD

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Cuisine Chinese
Calories 346 calories per serving

When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

See details

KUNG PAO CAULIFLOWER RECIPE - PUREWOW

From purewow.com
Reviews 4.9
Total Time 15 minutes
Calories 503 calories per serving

1. Make the Sauce: In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chili-garlic sauce, garlic and red-pepper flakes until combined. Set aside. 2. Cook the Cauliflower: Heat the vegetable oil in a large skillet over medium-high heat. Add the cauliflower in an even layer, season it with a pinch of salt and a pinch of black pepper, and sear undisturbed, until it is golden brown, about 3 minutes. Flip the cauliflower and sear until it is golden brown on the other side, about 3 minutes more. 3. Add the sauce to the skillet and reduce the heat to medium. Toss the cauliflower in the sauce to coat and saut? until the sauce thickens and the cauliflower is tender, about 4 minutes. 4. Add the sesame seeds, scallions, peanuts and cilantro; stir to combine. Season to taste with additional salt and black pepper, if desired, and serve.

See details

KUNG PAO CAULIFLOWER | BETTER HOMES & GARDENS

Cauliflower recipes are trendy, but this kung pao cauliflower side dish will stand the test of time thanks to the Asian-inspired marinade and quick saute. It's delicious and easy, win-win!
From bhg.com
Total Time 44 minutes
Category Recipes and Cooking
Calories 194 calories per serving

In a large skillet or wok heat 1 tablespoon of the vegetable oil over medium-high. Add cauliflower mixture. Cook and stir for 8 minutes or until tender and browned. Remove from skillet. Add remaining oil. Add chile peppers, green onions, and ginger. Stir-fry for 1 minute. Add sauce mixture; cook and stir until thickened and bubbly. Stir in cauliflower. Heat through. Sprinkle with peanuts.

See details

KUNG PAO CAULIFLOWER RECIPE - FOOD FANATIC

Looking for a tasty bite with some spice? Tickle your taste buds with this sweet, sour, garlicky, spicy Kung Pao Cauliflower.
From foodfanatic.com
Reviews 5
Total Time 30 minutes
Cuisine Asian
Calories 183 calories per serving

Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper. Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters. Separate the florets off each quarter by slicing them away from the core stem. Cut them into bite size pieces. Rinse and pat dry. Place the cauliflower on the sheet pan and drizzle with the olive oil. Toss with your hands to completely coat. Roast the cauliflower for about 15 minutes or until browned on the edges. Turn them halfway through with a spatula for even browning. Transfer the cauliflower to a large bowl. Keep the oven on and sheet pan aside. In a small bowl stir together the cornstarch, soy sauce, water, vinegar, hoisin sauce and brown sugar. In a small saucepan, heat the sesame oil over medium heat to get the oil hot. Then, set the heat to low and add the garlic, red chili and red pepper flakes and cook for 30 seconds. Add the soy sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes until thickened. Pour the sauce over the cauliflower and mix until well combined. Transfer the cauliflower back on the sheet pan and return it to the oven for 3-4 minutes. Transfer to a serving bowl and sprinkle sesame seeds and scallions on top.

See details

KUNG PAO-STYLE CAULIFLOWER & KIDNEY BEANS RECIPE | BBC ...

Kung-pao cauliflower is a deliciously spiced vegan main that counts as three of your five-a-day. This plant-based dinner for two is super simple to make
From bbcgoodfood.com
Total Time 40 minutes
Category Main course, Supper
Calories 568 calories per serving

Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.

See details

KUNG PAO CAULIFLOWER BITES RECIPE BY TASTY

Here's what you need: all-purpose flour, baking soda, soy milk, cauliflower, soy sauce, agave nectar, sesame oil, rice vinegar, garlic, ginger, cornstarch, fresh chive, sesame seed, rice
From tasty.co
Reviews 87
Cuisine Chinese
Calories 383 calories per serving

Enjoy!

See details

KUNG PAO CAULIFLOWER (EASY TO MAKE!) - THE ENDLESS MEAL®

Jul 20, 2021 · Add the hoisin sauce: Pour the sauce over top and add garlic, ginger, and chopped fresh scallions Garnish & Serve: Transfer the delicious kung pao cauliflower to a large plate, garnish with crunchy peanuts and cilantro and serve. Full recipe in the recipe card below. How to store kung pao cauliflower. While this recipe is the most delicious on the day that it is made, you can store leftovers ...
From theendlessmeal.com

See details

KUNG PAO CAULIFLOWER - KUNG PAO CAULIFLOWER RECIPE

Aug 19, 2019 · Roast the cauliflower for 15 minutes, until just slightly crisp. While the cauliflower is roasting, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. You may need to whisk a few times to get rid of any cornstarch lumps. After 15 minutes, pull the cauliflower out.
From howsweeteats.com

See details

HOW TO MAKE THE BEST KUNG PAO CAULIFLOWER - WOONHENG

Jan 23, 2021 · Kung Pao Chicken is a popular dish from Sichuan which involves tempering the Sichuan peppercorns before adding the rest of the spices. Over the years, there are many different adaptations of this dish. My Kung Pao Cauliflower has the heat from the dried chili without the numbing spice — which is similar to the taste I grew up with.
From woonheng.com

See details

HOW TO MAKE THE BEST KUNG PAO CAULIFLOWER - WOONHENG

See details

KUNG PAO CAULIFLOWER - RUNNING ON REAL FOOD

Mar 01, 2021 · Step 2. Make the Sauce. While the cauliflower and peppers are roasting in the oven, prepare the sauce. Here’s how: Start by heating the sesame oil in a skillet then sautéing the ginger, Serrano pepper for 2-3 minutes.; Mix the maple syrup, soy sauce and 2 vinegars together in a bowl and add to the pan.; Bring to a light boil, then reduce heat and cook for a couple of minutes to slightly reduce.
From runningonrealfood.com

See details

KUNG PAO CAULIFLOWER | SAVORY BITES RECIPES - A FOOD BLOG ...

Oct 25, 2018 · In a pan,add sesame oil and when its hot,add the veggies,red chili and peanuts and stir fry them till veggies are crisp and starts to smell nice. Add the spices and sauces mentioned. Saute further,and add the cornstarch mixed in water,adjust the salt. Let the sauce simmer for a few seconds. Finally add the cauliflower florets and toss well.
From savorybitesrecipes.com

See details

KUNG PAO CAULIFLOWER RECIPE | SPICY CHINESE STIR-FRY ...

May 19, 2019 · This Kung Pao Cauliflower is a delicious stir-fry that is spicy, hearty, satisfying, and comforting. It’s a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water.
From elavegan.com

See details

KUNG PAO CAULIFLOWER | PICKLED PLUM | EASY ASIAN RECIPES

Jan 02, 2017 · Cook for about 8 minutes, tossing occasionally, until half of the cauliflower is golden brown. Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes. Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes. Turn the heat off and transfer kung pao dish to a plate.
From pickledplum.com

See details

KUNG PAO CAULIFLOWER (????) - OMNIVORE'S COOKBOOK

Aug 29, 2020 · Preheat the oven to 450°F (232°C). Line a large baking tray with parchment paper and spray with a light coating of cooking spray. Combine the Chinkiang vinegar, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl. Stir to dissolve the sugar and cornstarch.
From omnivorescookbook.com

See details

BETTER THAN TAKEOUT KUNG PAO CAULIFLOWER. - HALF BAKED HARVEST

Jun 10, 2019 · This kung pao cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier sugary version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
From halfbakedharvest.com

See details

KUNG PAO CAULIFLOWER - EAT GOOD 4 LIFE

Mar 12, 2014 · Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside. In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat.Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit.
From eatgood4life.com

See details

RECIPE: KUNG PAO CAULIFLOWER | KITCHN

May 01, 2019 · Transfer the cauliflower to a large plate. Heat the remaining 1 tablespoon oil in the pan until shimmering. Add the bell peppers, onion, and ginger, season with salt, and stir-fry until crisp-tender, 2 to 3 minutes. Return the cauliflower to the pan. Whisk the reserved sauce to recombine and add to the pan.
From thekitchn.com

See details