Kung Pao Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower with bell peppers tossed in a salty-sweet-tangy-spicy kung pao sauce made with hoisin, soy, vinegar, and peanuts. A quick, authentic-tasting vegetarian main ready in twenty minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head cauliflower (trimmed and diced into bite-sized pieces)
- 1 large red bell pepper (cut into 1/2-inch pieces)
- 2 tablespoons olive oil
- 1 to 2 tablespoons sesame oil
- salt and pepper (optional and to taste)
- 1/4 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 to 3 tablespoons light brown sugar (packed)
- 2 tablespoons rice vinegar (white or apple cider vinegar may be substituted)
- 1 to 3 tablespoons chili garlic sauce (or as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired))
- 3 teaspoons cornstarch (dissolved in 3 teaspoons water (called a slurry))
- 2 to 4 tablespoons chopped salted peanuts (optional for garnishing)
- 1 to 2 tablespoons green onions (sliced into thin rounds; optional for garnishing)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 929mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 37mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.