Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Servings 2
Calories 166 kcal


  • Toaster or Toaster Oven
  • Pan


  • 300 g cauliflower cut into smaller florets
  • 1 tbsp oil your choice
  • 1/2 tbsp gluten-free soy sauce

For the sauce

  • 1 tbsp gluten-free soy sauce
  • 1 tsp coconut sugar
  • 1 tsp dark soy sauce
  • 1/2 tsp black vinegar
  • 1 tsp cornstarch
  • 2 tbsp water

For added flavor

  • 1/2 tbsp oil your choice
  • 5 g dried chili
  • 1.5 cm ginger thinly sliced
  • 2 cloves garlic thinly sliced
  • 4 pieces spring onion chopped (save half for garnish)


  • Line baking tray with parchment paper, spread cauliflower on it. Massage cauliflower with oil and soy sauce.
  • Pop the tray in the toaster. Go ahead and do something else while the cauliflower is toasting, come back and check on them 15-20 mins later.
  • (15-20 mins later) Leave them in there for another 5-10 mins, remove from oven once they are brownish.
  • While waiting, mix all the ingredients for the sauce in a small bowl.
  • (2-3 mins before the cauliflower is done) Heat a pan over medium heat with 1/2 tbsp of oil.
  • Add dried chili, garlic, ginger, spring onion. Fry for 1-2 minutes.
  • Remove cauliflower from toaster, add them into pan with the sauce. Stir-fry for 1-2 mins. Then, it's done!
  • Garnish with the remaining spring onion. Serve with basmati or brown rice.

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