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Crispy Spicy Kung Pao Cauliflower

crispy spicy kung pao cauliflower - featured image
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A crunchy, spicy, and plant-based cauliflower dish coated in a perfect 5-ingredient sauce, ready in under 30 minutes. This recipe is easy, flavorful, and perfect for weeknight meals.

Ingredients

Scale
  • 1 medium head cauliflower, cut into bite-sized florets
  • ½ cup (60g) all-purpose flour (can substitute with chickpea flour for gluten-free)
  • ¼ cup (30g) cornstarch
  • ¼ cup (60ml) vegetable oil (or avocado oil for higher smoke point)
  • 3 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 to 2 teaspoons sriracha sauce (adjust to taste)
  • ½ teaspoon garlic powder
  • Optional garnishes: chopped green onions, toasted sesame seeds, crushed dry-roasted peanuts

Instructions

  1. Rinse and dry the cauliflower thoroughly. Cut into uniform bite-sized florets, about 1 to 1.5 inches each, and set aside.
  2. In a large bowl, combine ½ cup all-purpose flour and ¼ cup cornstarch with a pinch of salt and mix well.
  3. Add the cauliflower florets to the flour mixture and toss gently to coat each piece completely. Add 1–2 tablespoons of water if the coating feels too dry.
  4. Pour ¼ cup vegetable oil into a large skillet and heat over medium-high until shimmering but not smoking (around 350°F / 175°C).
  5. Fry the coated cauliflower in batches for 3–4 minutes per batch, turning occasionally, until golden brown and crispy. Drain on paper towels.
  6. While frying, whisk together soy sauce, rice vinegar, maple syrup (or honey), sriracha, and garlic powder in a small bowl.
  7. Place all fried cauliflower in a large bowl, pour the sauce over, and toss quickly but gently to coat evenly.
  8. Garnish with chopped green onions, toasted sesame seeds, or peanuts if desired. Serve immediately while hot and crispy.

Notes

Keep cauliflower dry before coating to ensure crispiness. Do not overcrowd the pan when frying to maintain oil temperature and crisp texture. Toss cauliflower in sauce right before serving to avoid sogginess. For gluten-free, substitute all-purpose flour with chickpea flour and use tamari instead of soy sauce. Air fryer option available but less crispy.

Nutrition

Keywords: kung pao cauliflower, crispy cauliflower, spicy cauliflower, plant-based, vegan, gluten-free option, easy weeknight dinner

Find it online: https://daintydine.com/crispy-spicy-kung-pao-cauliflower-recipe-easy-homemade-with-perfect-5-ingredient-sauce/