Looking for a simple and savory weeknight dinner? Our plant-based Kung Pao Cauliflower is packed with flavor and perfect for satisfying your take-out cravings. Using soy sauce, honey, and cauliflower as hero ingredients, this dish is packed with umami goodness. Kung Pao Chicken originated from Sichuan, China. Our version is meat-free, nut-free and just as flavorful as the original. A must-try for anyone craving bold flavors.

Let us know if you try to make these at home + tag us @sylviacenter.


Prep Time: 40 minutes | Serves: 4-6



¼ C rice vinegar

¼ C soy sauce

2 Tbsp honey

2 Tbsp ketchup

1 Tbsp cornstarch

2 Tbsp olive oil

1 large head cauliflower, broken into florets (final yield approx 5 C)

1 onion, thinly sliced

2 bell peppers, thinly sliced

1 Tbsp ginger, minced

3 cloves garlic, minced

3 scallions, thinly sliced


To Serve

Brown rice

2 scallions, thinly sliced



  1. In a medium bowl, whisk together the rice vinegar, soy sauce, honey, ketchup and cornstarch. Set aside.
  2. Put a large pan over a medium heat. Add the cauliflower and cook for 6–7 mins, stirring occasionally. Add the onion, peppers, garlic and ginger, and cook for another 4–5 mins.
  3. Add the sauce to the pan and stir until everything is coated. Cook for another minute, until the sauce thickens. If the sauce thickens too far, add a Tbsp water at a time and stir.
  4. Add the sliced scallions to the pan and cook for another 30 seconds.
  5. Add rice to a bowl or plate and spoon over the cauliflower and sauce. Sprinkle with more scallions and serve.


Ingredient Substitutions
Honey Maple syrup or sugar 1:1
Soy sauce Tamari soy sauce (gluten-free)
Olive oil Canola oil
Recipe Notes

If making brown rice in-class, start by making the rice and then, while the rice is cooking, move onto step 1 of the cauliflower.