Spicy Kung Pao Cauliflower

After having prepared my super healthy and delicious Vegan Tacos & Wraps in my last blog post I wanted to spice it up a bit this time. I thought, it should be something crunchy & spicy with some sort of Asian sauce. I just love Asian food, don't you? Researching a bit, I found many Kung Pao recipes made with chicken, beef and shrimps and I immediately knew that cauliflower would be the perfect substitute for the meat to veganise the dish... Kung Pao Cauliflower

Spicy, Crispy Cauliflower with a Thick Asian sauce , mmmhhhhhh

Just the thought of spicy, crispy Cauliflower with a nice thick sauce over it makes my mouth water...


The great thing with this Kung Pao Cauliflower is that you can either serve it as Finger Food or as main dish with some rice for example. For the Finger Food version, just take a floret of cauliflower and dip it into the sauce and put it into your mouth. Repeat this action until the plate is empty, ideally when you're alone, so you don't have to share. 😉 In my case, unfortunately my husband was present so I had to share it, damn it... Next time I prepare this, I'll make sure he is out playing football or something 😀

Kung Pao Cauliflower, even carnivores will love it

If you prepare Kung Pao Cauliflower and you're having leftovers, which I hardly believe, make sure you store cauliflower and sauce separately. Otherwise the sauce will make the cauliflower all soggy.

In case you decide you want to share this dish after all, I can guarantee you that even meat eaters will be impressed by this dish. So if you're having friends over that usually aren't much into vegan food, I'm pretty sure with this Kung Pao Cauliflower you can get them to change their opinions.

Now let me share with you this deliciousness, this recipe will serve 2.


Batter to roast cauliflower

  • 1 medium head cauliflower
  • 4 tbsp. of cornstarch or any other starch
  • 3 tbsp. of breadcrumbs, you can use gluten-free crumbs
  • 1 cup of water (depending on the thickness you want)
  • 1/2 tsp. Cayenne Pepper, can be less if you prefer less heat
  • 2 tsp. of Tamari sauce or soy sauce
  • 1/4 tsp. of roasted sesame oil
  • 1/2 tbsp. of olive oil
  • pinch of salt

Kung Pao Cauliflower_Ingredients

Kung Pao sauce

  • 3 tbsp. of Tamari sauce
  • 2 tbsp. of rice wine vinegar or apple cider vinegar
  • 1 tbsp. of sugar, I used coconut sugar
  • 1 tsp. of starch
  • 3/4 cup of water
  • 2-3 cm of ginger
  • 1 big fresh chili or 5-8 small dried ones
  • 3 garlic cloves
  • 1/4 of a red bell pepper
  • 1tbsp. of chopped celery
  • 5 tbsp. chopped cashews


Kung Pao Cauliflower_SauceIngredients

Kung Pao Cauliflower_SauceIngredients2


Starting by roasting the Cauliflower

  1. pre-heat oven to 200°C
  2. chop Cauliflower into florets, try to make sure they have more or less the same size
  3. prepare a baking sheet with parchment paper
  4. mix together all other batter ingredients except the water
  5. Next add some water until you have an aqueous consistency and let it sit for 10 seconds to thicken a bit
  6. dip the florets into the batter, tap to get rid of excess batter and place it onto the baking sheet. The starch will continue to thicken the batter, if it becomes too thick, add more water
  7. bake in oven for 30 minutes or until cauliflower is cooked through

Kung Pao Cauliflower_Coated

right before sliding it into the oven

Kung Pao Cauliflower_Coated2

Preparing Kung Pao Sauce

  1. heat oil in a skillet over medium-high heat
  2. add chili and let sizzle for 1 minute
  3. mince ginger, garlic and celery and chop bell pepper into small pieces
  4. add cashews, garlic, ginger, celery and bell pepper into the skillet and let it sizzle for some minutes
  5. mix Tamari, rice wine vinegar, sugar, starch and water in a separate bowl and stir well
  6. add the sauce into the skillet to the other ingredients
  7. let it begin to seethe so the sauce can thicken a bit
  8. only drizzle sauce over cauliflower right before you eat it


  • you can serve rice with it to eat it as main dish
  • more or less water will allow you to control thickness of batter and sauce

There you go, this will definitely be a dish that impresses both vegans and meat-eaters. The preparation takes a bit of time, so I would suggest you prepare Kung Pao Cauliflower when you have some time at hand. In case you'd like something quicker, I'd suggest you check out my Pasta Arrabiata recipe. Faster to prepare but as delicious as Kung Pao Cauliflower and both recipes are a bit spicy. It seems I have a thing for spicy food 🙂

In case you are preparing any of them, let me know by leaving a comment. Don’t forget to tag a picture with #krisoak on Instagram. Obviously I would love to hear your opinion? Do you like Asian inspired recipes?

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