Choosing Chia · by Jessica Hoffman★ 5.0
Kung Pao Cauliflower
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 9%
CARBS 14G39% OF CAL
4G FIBER5G SUGAR5G OTHER
FAT 9G56% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower florets coated in a sweet and tangy Sichuan-style sauce with hoisin, vinegar, and spicy sambal. Crispy and deeply flavored, served with or over rice.
mainchinesestir fry🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tbsp corn starch or tapioca starch
- 2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp Chinese black vinegar (can sub balsamic vinegar)
- 1 tbsp hoisin sauce (gluten-free if needed)
- 1 tsp coconut sugar (or brown sugar)
- 1 tsp sambal Olek (can sub sriracha)
- 1 garlic clove, finely chopped
- 1 tsp Sichuan peppercorns, (can sub regular)
- Sliced green onions
- sesame seeds or crushed peanuts
- (optional) rice to serve
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 9%
CARBS 14G39% OF CAL
4G FIBER5G SUGAR5G OTHER
FAT 9G56% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 612mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.