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Kung Pao Cauliflower recipe

Kung Pao Cauliflower

This vegetable-based Sichuan entrée features crispy diced potatoes with tender florets of cauliflower, bell pepper, onion and celery with peanuts, chilies and mouth-numbing sichuan peppercorns.
Course Main Course, Vegetable
Cuisine Asian, sichuan
Keyword 30 minute meal, cauliflower, kung pao, peanut, sichuan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 410kcal


For the sauce:

  • 3 tablespoons soy sauce
  • tablespoons sambal oelek chili paste
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar

For the stir fry:

  • ¼ cup canola oil
  • 1 large russet potato, peeled and diced
  • 1 large head cauliflower, cut into florets
  • ½ medium yellow onion, thinly sliced
  • 1 medium red bell pepper, cored and chopped
  • 2 celery stalks, thinly sliced, on the bias
  • 5 cloves garlic, chopped
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon Sichuan peppercorns
  • 10 dried Tianjin chilies or chiles de arbol
  • ¾ cup roasted unsalted peanuts, divided
  • 2 medium jalapeño peppers, thinly sliced
  • 2 medium green onions, thinly sliced


For the sauce:

  • In a small bowl whisk together the soy sauce, chili paste, fish sauce, and sugar. Set aside until ready to use.

For the stir fry:

  • Heat a large cast iron pan or wok over medium heat, add oil and heat through.
  • Add the potatoes and fry until browned all over, about 6 minutes. Remove to a large bowl or baking sheet and set aside.
  • Return the pan to medium heat, add the cauliflower and cook, stirring occasionally, until just softened, about 6 minutes. Remove to the bowl with the potatoes and set aside.
  • Return the pan to medium-high heat and add the onion, bell pepper and celery, cooking until the onion is soft, about 4 minutes.
  • Next, add the garlic, ginger, peppercorns and chiles, cooking until fragrant, about 10 seconds.
  • Return the cauliflower and potatoes to the pan. Add the sauce and half the peanuts to the pan and toss to coat. Continue to cook until it reduces and forms a sticky glaze, about 3 minutes.
  • Remove from heat and serve immediately topped with the remaining peanuts, jalapeños and green onions.


Calories: 410kcal | Carbohydrates: 33g | Protein: 13g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 1161mg | Potassium: 1030mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1089IU | Vitamin C: 123mg | Calcium: 78mg | Iron: 2mg