Kung Pao Cauliflower

Kung Pao Cauliflower Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


Kung Pao Sauce

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

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


1To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger in a cup or small bowl.

2Add the arrowroot and stir until combined. Set aside.

3Heat the sesame oil in a large shallow saucepan or wok over medium heat.

4Add the red pepper flakes and stir constantly for about 2 minutes, making sure not to let the flakes burn.

5Add the onion and sauté until translucent.

6Add the cauliflower and liquid aminos, cover, and cook for 4 to 5 minutes, until heated through and the sauce is thickened.

7Add the garlic and bell pepper and cook, stirring occasionally, until the veggies are tender.

8Add the cashews and the white parts of the green onions, then pour the sauce over the veggies.

9Cook for 3 to 4 minutes, stirring once or twice, until the sauce is thickened and heated through.

10Remove from the heat and add salt and pepper, if necessary.

11Serve 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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