Crispy Kung Pao Cauliflower with Roasted Peanuts
This flavourful vegetarian twist on the classic Sichuan dish features crispy roasted cauliflower florets tossed in a sweet, spicy, and tangy kung pao sauce. Perfect for a quick spring weeknight dinner that's packed with bold Asian flavours.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets (about 800g)
- 3 tablespoons vegetable oil, divided
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6 dried red chillies, cut in half
- 1 teaspoon Sichuan peppercorns (optional)
- 100g roasted unsalted peanuts
- 4 spring onions, sliced into 2cm pieces
- 1 red bell pepper, diced
- Steamed rice, to serve
- Fresh coriander, for garnish
Instructions
Preheat the oven to 220°C (200°C fan). Line a large baking tray with parchment paper.
Toss the cauliflower florets with 2 tablespoons of vegetable oil and spread evenly on the prepared tray. Roast for 25-30 minutes, turning halfway, until golden and crispy on the edges.
While the cauliflower roasts, prepare the kung pao sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, sesame oil, and brown sugar in a small bowl. Set aside.
Heat the remaining 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the dried chillies and Sichuan peppercorns if using, and stir-fry for 30 seconds until fragrant.
Add the garlic, ginger, and red bell pepper to the wok. Stir-fry for 2 minutes until the pepper begins to soften.
Pour in the prepared sauce and bring to a simmer. Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Add the roasted cauliflower, peanuts, and spring onions to the wok. Toss everything together until the cauliflower is evenly coated in the sauce.
Serve immediately over steamed rice, garnished with fresh coriander and extra spring onion slices.
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