I’ll do almost anything to convince you to make kung pao cauliflower today.
Seriously — if there’s one thing I can’t stop eating right now (next to my beloved green bean salad), it’s this kung pao cauliflower.
I always find myself in a kind of limbo this time of year. I still want summer — long days, swimming, ripe tomatoes and peaches, and all the grilling. At the same time, I start craving fall: the cozy recipes, the warming flavors, the scents and textures that come with cooler weather.
Everywhere you look — at the grocery store or farmer’s market — produce is shifting. This past weekend the apple bins were overflowing while peaches were already dwindling. It’s the season of wanting both light, fresh dishes and easy oven dinners.
This recipe felt like a cooler-weather dish to me, but I couldn’t wait to make it. I’d seen a Bon Appétit recipe for kung pao cauliflower and loved the idea, but wanted something simpler. So I turned it into a one-sheet-pan dinner with a quick, bold sauce — tons of flavor and minimal fuss.
I love that this cauliflower can be served as a side or plated over jasmine rice for a full meal. I usually go the rice route; my husband sometimes prefers it as a side, but either way, it’s a winner.
Of course!
When I was a kid, PF Chang’s kung pao shrimp and scallops were my go-to. I never thought I liked spicy food that much, and yet that dish hooked me. Kung pao cauliflower sounded like something I’d happily eat every day — and it absolutely is.
This cauliflower is crunchy and crisp on the edges, coated in a sweet, tangy, slightly spicy sauce. The texture contrast from the peanuts and green onions is fantastic, and it even tastes great cold. In short: it’s heaven.
Kung Pao Cauliflower
Kung Pao Cauliflower
Yield:
2
to 4 people
15 mins
30 mins
45 mins
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Ingredients
- 1 head of cauliflower, cut into florets (about 3 to 4 cups)
- olive oil spray
- sea salt
- freshly cracked black pepper
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sherry vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 2 teaspoons cornstarch
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 handful chiles de árbol
- ⅓ cup peanuts, chopped
- 4 green onions, thinly sliced
- jasmine rice, for serving
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower on a nonstick baking sheet and spritz with olive oil. Season with a pinch of sea salt and freshly ground black pepper. Roast for 15 minutes, until just starting to crisp.
- While the cauliflower roasts, whisk together the soy sauce, hoisin, sherry vinegar, sesame oil, brown sugar, cornstarch, garlic and ginger. Whisk until smooth and there are no cornstarch lumps.
- After 15 minutes, remove the cauliflower from the oven. Add the chiles and pour the sauce over the florets, tossing to coat. Return the pan to the oven and roast another 15 to 20 minutes, stirring every 5 to 10 minutes so the sauce can thicken without burning.
- When the cauliflower is roasted and the sauce is glossy and thickened, remove from the oven. Sprinkle with green onions and chopped peanuts. Serve immediately as a side or over jasmine rice.
Notes
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Really — just grab a fork and eat it right off the pan.