Kung Pao Cauliflower Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower florets tossed in a glossy kung pao sauce with soy, vinegar, and sesame oil, finished with fresh chilis and cilantro. A quick, satisfying vegetable main with spicy-savory depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 tablespoons soy sauce (divided)
- 3 tablespoons rice wine or sherry vinegar (divided)
- 1 tablespoon cornstarch
- 1 tablespoon hoisin
- 1 tablespoon toasted sesame oil
- 2 teaspoons granulated sugar (or maple syrup)
- 4 tablespoons neutral-flavored oil (divided)
- 1 head cauliflower (core removed and cut into bite-sized pieces )
- 4 dried red chilis (cut into small pieces)
- 2 cloves garlic (minced)
- 1 tablespoons fresh ginger (grated)
- 6 stalks green onions (thinly sliced)
- ½ cup roasted, lightly salted peanuts
- ½ cup fresh cilantro leaves
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 1696mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1696MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.