Kung Pao Cauliflower

  • Recipe
  • Nutrition
  • Notes

Kung Pao Cauliflower (Total Time 50 Minutes --- Servings 2)


Kung Pao Cauliflower

Amount Per Serving

Calories 266Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 37g12%

Fiber 10g40%

Sugar 10g11%

Protein 14g28%

*Percent Daily Values are based on a 2000 calorie diet.


Chickpea flour alternative: I would suggest using gluten-free all-purpose flour (or regular flour if not gluten-free) instead of chickpea flour (haven't tried it out though).

Soy sauce: Use gluten-free if needed or tamari or coconut aminos. You can also use low-sodium soy sauce.

Sweetener: You can use a sweetener of choice, e.g. maple syrup, coconut sugar, brown sugar, etc.

Use 1/4 teaspoon (or more) of cayenne pepper OR 4-6 dried chilies instead. If you prefer dried chilies, add them to the pan and fry together with garlic, ginger, peppercorns, and bell pepper. Then remove the chilies before you pour in the sauce, otherwise, the Kung Pao will be too spicy!

Make sure to also check out my Sticky Teriyaki Tofu recipe.

Recipe serves 2. Nutrition facts are for one serving (without rice or rice noodles).

This Kung Pao Cauliflower is a delicious stir-fry which 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. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!

Cuisine Chinese

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Servings 2



1/2 cup (60 g) chickpea flour (*see recipe notes)

4 tbsp (30 g) cornstarch

1/2 cup (120 ml) plant-based milk

1/2 tbsp soy sauce (*see recipe notes)

1 medium (600 g) head of cauliflower cut into bite-sized florets


1/2 cup of (120 ml) water

3 tbsp soy sauce (*see recipe notes)

2 tbsp rice vinegar

2 tbsp maple syrup (*see recipe notes)

1 tbsp cornstarch

1/2 tsp smoked paprika

1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies (*see recipe notes)

For the skillet:

2 tsp oil or water

4 cloves garlic minced

1 tbsp fresh ginger minced

3/4 tsp peppercorns (optional)

1 small/medium bell pepper sliced into fine strips

1 tsp sesame seeds fresh chives chopped

peanuts (optional)


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