Kung Pao Cauliflower Recipe • theVintageMixer.com #glutenfree #vegetarianrecipe #meatlessmonday

Kung Pao Cauiflower

Try this fun vegetarian version of Authentic Kung Pao Chicken using Cauliflower instead of meat.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 large head of cauliflower, broken up into bite sized florets
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • ¼ cup cooking oil, (I use grape-seed)
  • 3 tbsp Chinese oyster sauce
  • 1 tbsp sugar
  • ½ tsp sesame oil
  • 1 tsp Sichuan hot pepper paste, (optional)
  • ½ cup roasted unsalted peanuts
  • Rice

Instructions
 

  • Heat a large pot of water up to a boil. Set a colander in the sink with a few ice cubes in the bottom Add in the cauliflower florets to the pot of boiling water and blanch for 3 minutes. Then, transfer the cauliflower to the colander with ice to cool.
  • Once cauliflower is cool remove the ice and in a medium bowl, combine the cauliflower with the salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes. Meanwhile, dice the celery and carrot.
  • Heat cooking oil in wok or large skillet over med/ high heat till oil begins to ripple or shimmer. Add cauliflower and stir-fry 2-3 minutes.
  • Add carrots and celery and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Add oyster sauce, sugar, sesame oil, and hot pepper paste (if you want the dish to be spicy). Add a little water to thin sauce if desired.
  • Top with the peanuts and Serve over rice.
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