Kung Pao Cauliflower
Crisp golden cauliflower and roasted peanuts in a sweet, sour and tingling kung pao sauce, with dried chillies and Sichuan pepper.
- Time35 min
- LevelMedium
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 336kcal
- 26.7gcarbs
- 10.3gof which sugars
- 22.5gfat
- 5.1gsaturates
- 7.6gprotein
- 5.5gfibre
- 1.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the tamari, rice vinegar, sugar, the 1 tsp cornflour and water together in a small bowl.
- 2
Put the florets in a large bowl, sprinkle over 3 tbsp cornflour and toss, so each piece has a light, dry coating.
- 3
Heat 3 tbsp of the oil in a wok over a medium high heat. Fry the cauliflower in 2 batches for 6 to 7 minutes each, turning now and then, until golden brown and just tender. Lift out onto a plate.
13 min - 4
Wipe out the wok and add the last 1 tbsp oil. Stir the chillies and Sichuan peppercorns for 15 seconds, until the chillies darken a shade.
0 min 15 s - 5
Add the garlic, ginger and the white parts of the spring onions and stir for 30 seconds.
0 min 30 s - 6
Stir the sauce and pour it in. It will thicken within 30 seconds. Return the cauliflower, add the peanuts and toss for 1 minute to coat.
1 min 30 s - 7
Scatter over the green spring onion and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
