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Plate of crispy General Tso's Cauliflower with sticky sauce, dried chilies, and green onions served over white rice.

Kung Pao Cauliflower

A vibrant and flavorful vegetarian twist on the classic Chinese dish, featuring crispy air-fried cauliflower florets tossed in a spicy, sweet, and tangy Kung Pao sauce with roasted peanuts and bell peppers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Cauliflower
  • 1 large head Cauliflower cut into bite-sized florets, rinsed and thoroughly dried
  • 2 tbsp Cornstarch
  • 1 tbsp Neutral Oil e.g., canola, vegetable
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Kung Pao Sauce
  • 2 tbsp Soy Sauce low sodium recommended
  • 1 tbsp Black Vinegar or rice vinegar
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Brown Sugar packed
  • 1 tsp Cornstarch
  • 1/2 cup Vegetable Broth or water
  • 1 tsp Sesame Oil
  • 1/2 tsp Sriracha or Chili Garlic Sauce adjust to taste for spice level
For the Stir-Fry Assembly
  • 1 tbsp Neutral Oil for stir-frying
  • 3-4 Dried Red Chilies whole or halved, remove seeds for less heat
  • 2 cloves Garlic minced
  • 1 tbsp Ginger grated or minced
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 1/2 cup Roasted Peanuts unsalted
  • 2 Green Onions sliced, white and green parts separated

Equipment

  • Air Fryer
  • Large mixing bowl
  • Wok or Large Skillet
  • Small Bowl

Method
 

Prepare the Crispy Cauliflower
  1. Preheat your air fryer to 400°F (200°C). If using an oven, preheat to 400°F (200°C).
  2. In a large mixing bowl, toss the dried cauliflower florets with 2 tbsp cornstarch, 1 tbsp neutral oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  3. Place the coated cauliflower in a single layer in the air fryer basket (you may need to work in 2-3 batches to avoid overcrowding). Air fry for 15-20 minutes, shaking the basket vigorously halfway through, until the cauliflower is tender-crisp and lightly browned. (If using an oven, spread on a baking sheet and roast for 25-30 minutes, flipping halfway).
Prepare the Kung Pao Sauce
  1. While the cauliflower cooks, prepare the sauce. In a small bowl, whisk together soy sauce, black vinegar, hoisin sauce, brown sugar, 1 tsp cornstarch, vegetable broth, sesame oil, and sriracha until smooth. Set aside.
Assemble the Kung Pao Cauliflower
  1. Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat.
  2. Add the dried red chilies and stir-fry for 30 seconds until fragrant (be careful not to burn them).
  3. Add the minced garlic and grated ginger to the wok. Stir-fry for another 30 seconds until aromatic.
  4. Add the diced red and green bell peppers and the white parts of the green onions. Stir-fry for 2-3 minutes until the peppers are slightly tender-crisp.
  5. Give the prepared Kung Pao sauce a quick stir, then pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
  6. Add the air-fried crispy cauliflower florets and roasted peanuts to the wok. Toss gently to coat everything evenly in the rich Kung Pao sauce.
  7. Remove from heat. Garnish with the green parts of the sliced green onions. Serve immediately with steamed rice or quinoa.

Notes

Adjust the spice level to your preference by adding more or less sriracha or dried red chilies. For best results, ensure your cauliflower is very dry before coating it with cornstarch for maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the cauliflower may lose some of its crispness.