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Sharing my healthier twist on a classic Chinese dish with this Better Than Takeout Kung Pao Cauliflower. Oven-roasted cauliflower tossed in a sweet, spicy, and sticky kung pao sauce. I’ve swapped the chicken for nutrient-packed cauliflower, and replaced the deep frying with oven roasting. This kung pao cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier sugary version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
This feels like a very appropriate Monday recipe. Vegetarian? Check. Gluten-free? Check. Healthy? Check. Vegetable filled? Check. Delicious? Absolutely.
Aside from possibly a salad, this is the ideal Monday night dinner. It’s beyond good, super easy, and pretty dang healthy too. Yet, it tastes more like guilty pleasure take-out style food. So it’s also crave-worthy.
Promise it’s not too good to be true. It’s all in the uniqueness of a head of cauliflower. And yes, I know cauliflower is being used a lot right now, but I’ve shared several cauliflower recipes over the past six years. Including these popular sriracha buffalo cauliflower bites and this Indian coconut butter cauliflower.
And like the rest of the world, I’ve been obsessed with cauliflower ever since I realized how many different foods it can be substituted into. I’m not sure why I haven’t shared this recipe sooner. It’s one that has been on my list for a few months now. Think of your very favorite takeout style Kung Pao chicken. Swap the deep-fried chicken for lightly breaded and roasted cauliflower. Swap the sugar-filled sauce with a less sweet and much healthier version. Put the two together and you have the BEST vegetarian Kung Pao recipe that doesn’t even taste “healthy”.
It’s SO GOOD.
I don’t have a whole lot to ramble on about…except this recipe…so let’s jump right in!
As you might guess from all the above, this is a really simple recipe, with only two parts…
Step one is all about preparing the cauliflower. To keep this recipe light and healthy, I skipped the breading and deep frying and instead tossed the cauliflower in a light “batter”. Then I threw it under the broiler to give it a quick char. I find this method to work SO well, and I actually prefer it to deep frying. Which yes, I did try and ended up not liking very much. Cooking the cauliflower in the oven allows for it to hold its shape and retain flavor. With frying all I tasted wad the oily breading…roasting is tastier, easier, and healthier too.
Into it!
While the cauliflower is cooking, start step two, the Kung Pao sauce. Not going to lie, this is what this recipe is all about. Yes, the cauliflower is good, but it’s really just a vessel for the sauce to “stick” to.
And trust me, this sauce is so very good.
It’s a mix up of salty soy sauce, sweet and tangy hoisin sauce, rice vinegar, garlic, ginger, and green onions. The hoisin sauce is the key, it lends a sweet and tangy flavor that sets the sauce apart from others. It’s addictingly good and a condiment I always like to have on hand for easy Chinese inspired recipes at home. It’s not the healthiest sauce to buy store-bought though. So when I have time I really like to make homemade hoisin sauce via this recipe on Bon Appétit. It allows me to control the ingredients going into the sauce and make it tangier and/or spicier too!
When I don’t have time to make my own hoisin, this one is my favorite from the store. A little goes a long way!
Aside from the hoisin, this sauce is hinted with garlic, ginger, and green onions, making it incredibly flavorful.
The sauce comes together in about 5 minutes on the stove-top. Then slide in the cauliflower, toss to combine, add salty roasted peanuts, and DONE. Yes, it’s that easy and quick. In fact, it’s so quick that you can probably make the entire dish and have it ready before your rice is finished cooking. Hint, start the rice before you get to work on the cauliflower.
The sauce coats the cauliflower and it’s beyond perfection. Sweet, sticky, salty, tangy, and a touch spicy…you don’t even realize you’re eating a vegetable.
Serve over your favorite steamed rice, or even quinoa. You’ll have a vegetable-filled dinner that’s satisfying and so delicious.
Monday night takeout…only made at home, made healthier, and honestly, better than the real deal takeout.
Looking for other “better than takeout” style recipes? Try my coconut butter cauliflower, 20-minute peanut noodles, szechuan noodles with sesame chili oil, or my favorite weeknight udon noodles.
Next up on my takeout style recipes? Thinking about chicken fried rice. Thoughts?
If you make this Better Than Takeout Kung Pao Cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
All your recipes are delicious! Add this one to the list. 🙂 I used honey roasted peanuts and we loved the added sweet/salty flavor.
Hey Erin,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Is there a way I could do this in an air fryer vs the oven?
Dish looks amazing!
Hey Gina,
So sorry I have not tried this in the air fryer but you could certainly give it a try! I hope you love the recipe! xTieghan
Easy to make and soooo delicious!!!
Thanks so much Jennifer! xTieghan
Was in a hurry tonight so I forgot to take a picture but this is so yummy. We will make this again soon. Great job Tieghan!
Thank you Cindy! xTieghan
After reading through all of the reviews, I made the following adjustments and my entire family thought this recipe was ABSOLUTELY delicious!!
-1/4 cup of liquid aminos instead of 1/3 cup
-2 tbsp. of hoisin instead of 3 tbsp.
-unsalted granulated peanuts instead of salted
-baked for ~5 min longer in oven
Would highly recommend this recipe to anyone!
I am so happy to hear that! Thank you so much for trying this recipe, Katie!! xTieghan
This is a regular in our house! We seriously eat it once a week, it’s truly delicious. Easy to add tofu or water chestnuts etc too, if you want. And very simple and quick to make— a great weeknight dinner!
Thank you Courtney! I am really happy this turned out so well for you! xTieghan
What are there infinity measurements? I’m so confused?
Hey Sunaina,
Sorry I am unsure of what you are referring to. I have US customary measurements and metric measurements available. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very salty!!
Hi Mike! Sorry about that.. Is there anything I can do to help? xTieghan
This recipe is so so so good. I get all the comfort food of asian, savory, spicy but don’t feel nearly as stuffed or bloated because of the cauliflower. It’s still filling though! Highly recommend.
Love to hear that Virginia! I am really happy this recipe turned out so well for you! xTieghan
This recipe is so good, I couldn’t take a photo before it was gone. Whole family approved (that never happens). Thank you!
Wow that is so amazing! I am really glad this turned out so well for you all! xTieghan
I loved the sound of this recipe and couldn’t wait to try it! I followed all the instructions but it came out super salty! I used liquid aminos so maybe that is slatier than regular soy sauce and made my dish a little too salty? I really don’t know what I did wrong. I could tell it had some yummy flavors but ultimately it was so salty I couldn’t really enjoy it – What did I do wrong?
Hey Maia,
I am so sorry your dish was salty, I do like to use low sodium soy sauce, so it could have been the coconut aminos in its place. I would reduce the amount the next time around. I hope this helps for next time! xTieghan
Making this tonight, but I want to add a little protein with Tofu! How would you add that to this recipe? Prepare it the same way as the cauliflower?
Thanks!
Hey Madison,
I would to the same thing with the tofu as your do with the cauliflower. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For the canned full fat coconut milk, should I used unsweetened or regular? Thanks
Hey,
I like to use unsweetened. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was AMAZING and a fast dish to make! We have a large family and I added in a package of Trader Joe’s Asian Vegetables once the sauce had coated the cauliflower and my family says it needs to be made once a week around here.
Love to hear that! Thank you so much Martie! xTieghan
One of my favourites of yours! I make this SO regularly. Plus thanks for the intro to homemade hoisin. I always have some in my fridge now… I’ll never go back to store bought.
Thank you so much Ivy! I am really glad this turned out so well for you! xTieghan