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
Ingredients
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
Method
- In a medium bowl, whisk together the rice vinegar, soy sauce, honey, ketchup and cornstarch. Set aside.
- 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.
- 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.
- Add the sliced scallions to the pan and cook for another 30 seconds.
- Add rice to a bowl or plate and spoon over the cauliflower and sauce. Sprinkle with more scallions and serve.
Substitutions:
| 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. |
