Kung Pao Cauliflower (宫保菜花)
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Omnivore's Cookbook · by Maggie Zhu★ 4.8 (23)

Kung Pao Cauliflower (宫保菜花)

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 15%
CARBS 24G30% OF CAL
4G FIBER13G SUGAR7G OTHER
FAT 23G65% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower tossed in a savory-sweet Sichuan sauce with peppercorns, chilies, peanuts, and aromatic vegetables. Numbing and spicy with charred cauliflower and balanced flavors.

mainchinesestir frydairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 head cauliflower (, cored and cut into 1.5" (4-cm) florets)
  • 2 tablespoons vegetable oil (, and extra oil spray, if needed)
  • 1/2 teaspoon kosher salt
  • 1/4 cup chicken broth
  • 3 tablespoons distilled vinegar
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese chili oil
  • 1 teaspoon dark soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground Sichuan peppercorns
  • 4 dried Chinese chili peppers (, halved crosswise and seeds removed)
  • 1 tablespoon minced ginger
  • 4 cloves garlic (, minced)
  • 1 bell pepper (, cut into 1” (2.5 cm) pieces)
  • 4 green onions (, cut into 1/2” (1-cm) long pieces)
  • 1/2 cup roasted peanuts
PREP
20M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.