Kung Pao Cauliflower (宫保菜花)

Name: Kung Pao Cauliflower (宫保菜花)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 head cauliflower (, cored and cut into 1.5" (4-cm) florets); 2 tablespoons vegetable oil (, and extra oil spray, if needed); 1/2 teaspoon kosher salt; 1/4 cup chicken broth; 3 tablespoons distilled vinegar; 2 tablespoons Shaoxing wine; 2 tablespoons light soy sauce; 1 tablespoon Chinese chili oil; 1 teaspoon dark soy sauce; 2 tablespoons sugar; 2 teaspoons cornstarch; 1 tablespoon vegetable oil; 1/2 teaspoon ground Sichuan peppercorns; 4 dried Chinese chili peppers (, halved crosswise and seeds removed); 1 tablespoon minced ginger; 4 cloves garlic (, minced); 1 bell pepper (, cut into 1” (2.5 cm) pieces); 4 green onions (, cut into 1/2” (1-cm) long pieces); 1/2 cup roasted peanuts

Instructions

Prep:20minCook:40min

This kung pao cauliflower (宫保菜花) is my vegetarian version of the Sichuan classic, made with cauliflower roasted in oil until charred and tossed in a wok with Sichuan peppercorns, dried Chinese chilies, fresh ginger and garlic, bell pepper, green onion, and roasted peanuts in a balanced savory sweet sauce.

Updated at: Sat, 30 May 2026 00:07:07 GMT