Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower is an easy vegetarian meal that’s quick to make. It’s one of my favorites because it’s spicy, tart and has lots of vegetables. With its amazing flavors, mouthwatering look, and perfect crunchy texture, Kung Pao Cauliflower is guaranteed to become one of your favorite vegetable side dishes. Using Sriracha sauce makes this especially delicious!


PREP TIME: 20 minutes (not including time to cook noodles or rice)
ACTIVE TIME: 25 minutes

Kung Pao Sauce Ingredients

¼ cup water

2 tablespoons gluten-free tamari (use coconut aminos to be soy-free)

2 tablespoons brown rice vinegar

1 tablespoon no-salt-added tomato paste

2 teaspoons maple syrup

1 teaspoon sriracha, optional

1 teaspoon grated fresh ginger

2 teaspoons arrowroot powder

1 tablespoon sesame oil

1 tablespoon red pepper flakes

1 cup  diced sweet onion

Kung Pao Cauliflower Ingredients

1 large (1½- to 2-pound) head cauliflower, broken into small florets

2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 garlic cloves, minced

1 red bell pepper, diced

½ cup cashews

5 green onions (white parts chopped, green parts sliced lengthwise into thin strands)

Salt and black pepper to taste, optional

Cooked noodles (gluten-free if necessary) or rice


1. To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger in a cup or small bowl. Add the arrowroot and stir until combined. Set aside.

2.  Heat the sesame oil in a large shallow saucepan or wok over medium heat. Add the red pepper flakes and stir constantly for about 2 minutes, making sure not to let the flakes burn. Add the onion and sauté until translucent. Add the cauliflower and liquid aminos, cover, and cook for 4 to 5 minutes, until heated through and the sauce is thickened. Add the garlic and bell pepper and cook, stirring occasionally, until the veggies are tender.

 3.  Add the cashews and the white parts of the green onions, then pour the sauce over the veggies. Cook for 3 to 4 minutes, stirring once or twice, until the sauce is thickened and heated through. Remove from the heat and add salt and pepper, if necessary. Serve over noodles or rice, garnished with the green onion strands. Keep any leftovers in an airtight container in the fridge for up to 4 days.

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