Spicy Szechuan Style Kung Pao Cauliflower (四川辣宫保花椰菜)

四川辣宫保花椰菜 (Spicy Szechuan Style Kung Pao Cauliflower) is a delicious and spicy Sichuan dish that is perfect for those who love bold flavors. This vegetarian twist on the classic Kung Pao Chicken is packed with heat and umami, making it a satisfying and flavorful dish.

Spicy Szechuan Style Kung Pao Cauliflower (四川辣宫保花椰菜)

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1/2 cup roasted peanuts
  • 3-4 dried red chilies
  • 3-4 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 3-4 green onions, chopped
  • 2 tbsp vegetable oil
  • Salt to taste

Instructions

  1. Blanch the cauliflower florets in boiling water for 2-3 minutes, then drain and set aside.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
  3. Add the blanched cauliflower florets to the wok and stir-fry for 3-4 minutes until they start to brown.
  4. Add the roasted peanuts and green onions to the wok, and continue to stir-fry for another 2-3 minutes.
  5. Season with salt to taste and stir well to combine all the ingredients.
  6. Transfer the Kung Pao Cauliflower to a serving dish and garnish with additional chopped green onions and peanuts if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
8g
Fat
12g

Supplies

Wok or large skillet Cutting board Knife Boiling pot

Tools

Stove Strainer Wooden spatula

Serving suggestions

Serve the Spicy Szechuan Style Kung Pao Cauliflower with steamed white rice for a complete and satisfying meal.

Tips & tricks

For an extra kick of heat, you can add more dried red chilies or a drizzle of chili oil before serving.

Cost

$10