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Kung Pao Cauliflower - vegan and gluten free - ready to serve
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5 from 2 votes

Kung Pao Cauliflower - Vegan and Gluten Free

Course Vegan
Cuisine Chinese
Keyword gluten free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author adapted from a recipe by Ree Drummond

Ingredients

  • I large head of cauliflower, divided into small florets
  • 3 red peppers, de-seeded and chopped in squares
  • 2 medium zucchini, cut in half moons zucchini are also known as courgettes
  • 1 to 2 tablespoons sesame oil
  • 1 red onion, peeled and finely chopped
  • cup soy sauce or Tamari use Tamari if you need the recipe to be gluten free
  • 2 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • Zest of one lime
  • 2 tablespoons lime juice
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon chopped red chilis, or to taste
  • 1 teaspoon ginger Fresh ginger is lovely, but I often used dried
  • 5 teaspoons cornstarch
  • cup peanuts, chopped plus extra for garnish Be sure to use unsalted peanuts or the dish will be overly salty
  • a teaspoon of dried flat leaf parsley or a couple teaspoons of fresh flat leaf parsley
  • Hot cooked rice or noodles to serve Be sure to use rice or gluten free noodles if you need the dish to be gluten free.

Instructions

  • Make sure all your vegetables are chopped and prepared.
  • Cook the cauliflower florets in boiling, salted water for three minutes.
  • Drain and set aside.
  • Mix the soy sauce or Tamari, rice wine vinegar, maple syrup, the lime zest and juice, pepper, chili and ginger in a bowl or jar. Whisk or shake together well.
  • Add the cornstarch to the sauce ingredients and whisk or shake again. Set aside.
  • Cook your rice or noodles according to package directions.
  • Meanwhile, heat 1 tablespoon of sesame oil in a large saucepan or wok.
  • When the oil is hot, add the chopped red onion and sauté for a minute or two.
  • Now add the cauliflower and stir fry for two to three minutes.
  • If the pan needs it, stir in a bit more sesame oil.
  • Add the red pepper and zucchini and stir fry until tender crisp.
  • Whisk or shake the sauce again and add it to the vegetables in the frying pan or wok.
  • Stir the vegetables to coat with the sauce, and let the sauce thicken over the heat.
  • If the sauce seems to thick gradually add a bit of hot water, a spoonful or so at a time. (Remember you can always add more water, you can't take it away!)
  • Stir in half the chopped peanuts.
  • When the sauce has thickened and heated through, serve the Kung Pao Cauliflower over the cooked rice or noodles.
  • Garnish the Kung Pao Cauliflower with the parsley and the remaining chopped peanuts.
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