Kung Pao Cauliflower

This homemade spicy cauliflower stir-fry will be your new favorite vegetarian dish.


  • Marinade: (makes double amount of cauliflower needed)
  • 1 head of cauliflower
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoon cornstarch
  • 1/2 cup brown rice flour
  • Olive oil, for drizzling
  • Sauce:
  • 2 tablespoons black vinegar (Chinese vinegar)
  • 2 tablespoons soy sauce
  • 1 heaping tablespoon hoisin
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons peanut oil
  • 1/2 tablespoon ground Sichuan peppercorns
  • 8-10 dried red chilies
  • 3 scallions, sliced, whites and greens separated
  • 3 cloves garlic, minced
  • 2-inch piece of ginger, minced
  • 1/3 cup dry roasted peanuts
  • Brown rice, to serve


  1. Preheat oven to 500°F. Chop the cauliflower into bite-sized florets, discarding the green stems. Add florets to a Ziploc bag.
  2. In a small bowl, whisk together the soy sauce, rice vinegar and cornstarch. Pour over the cauliflower. Seal Ziploc and shake until all marinade is absorbed. Open Ziploc and add the brown rice flour, close and shake again until the florets are completely coated.
  3. Oil the baking sheet, and spread out the florets evenly. Roast for 20-30 minutes until crunchy on the outside and tender inside, flipping halfway through. Remove from the oven and set aside.
  4. In a medium bowl, whisk together black vinegar, soy sauce, hoisin, sugar, sesame oil and cornstarch. Set aside.
  5. In a large sauté pan or wok heat the peanut oil. Add the dried chilies, ground peppercorns, whites of the scallions, minced garlic and ginger, and cook until fragrant. Dump 1/2 of the cooked cauliflower into the pan (reserve the rest for another meal) and combine. Pour the sauce over the cauliflower and add the roasted peanuts. Stir to combine and serve over warm brown rice.