Kung Pao Cauliflower


Kung Pao Cauliflower

Another bon appétit recipe – a delicious, flavorful, comforting, vegan, and gluten-free recipe. You will enjoy this as it is very healthy. A vegetarian version of the classic takeout dish and more healthier as you will be making this at home. You will enjoy this with your family.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Active Time 25 minutes
Total Time 45 minutes


  • ¼ cup (60ml) water
  • 2 tbsp gluten-free tamari use coconut aminos to be soy-free
  • 2 tbsp brown rice vinegar
  • 1 tbsp no-salt-added tomato paste
  • 2 tsp maple syrup
  • 1 tsp sriracha optional
  • 1 tsp grated fresh ginger
  • 2 tsp arrowroot powder
  • 1 tbsp sesame oil
  • 1 tbsp red pepper flakes
  • 1 cup (270g) diced sweet onion
  • 1 large (1½ – 2 lbs/680 – 900g) head cauliflower, broken into small florets
  • 2 tbsp liquid aminos or gluten-free tamari; use coconut aminos to be soy-free
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • ½ cup (75g) cashews
  • 5 green onions white parts chopped, green parts sliced lengthwise into thin strands
  • salt and black pepper to taste optional
  • cooked noodles (gluten-free if necessary) or rice


  • To make the sauce : Combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger in a cup or small bowl. Add the arrowroot and stir until combined. Set aside.
  • Heat the sesame oil in a large shallow saucepan or wok over medium heat. Add the red pepper flakes and stir constantly for about 2 minutes, making sure not to let the flakes burn. Add the onion and sauté until translucent. Add the cauliflower and liquid aminos, cover, and cook for 4 to 5 minutes, until heated through and the sauce is thickened. Add the garlic and bell pepper and cook, stirring occasionally, until the veggies are tender.
  • Add the cashews and the white parts of the green onions, then pour the sauce over the veggies. Cook for 3 to 4 minutes, stirring once or twice, until the sauce is thickened and heated through. Remove from the heat and add salt and pepper, if necessary. Serve over noodles or rice, garnished with the green onion strands. Keep any leftovers in an airtight container in the fridge for up to 4 days.
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