Kung Pao cauliflower

Kung Pao cauliflower

Total: 45 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 552 kcal
, Fat: 16 g
, Carbohydrate: 77 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ⅕ kg cauliflower, cut into florets
2 tbsp Maizena cornflour
1 tbsp soy sauce
1 tbsp sunflower oil


250 g jasmine rice
4 dl water

Kung Pao sauce

1 ¾ dl water
¾ dl soy sauce
3 ½ tbsp balsamic vinegar
2 ½ tbsp sugar
½ tbsp Maizena cornflour
1 tbsp sunflower oil
3 garlic cloves, finely chopped
2 spring onions incl. green parts, finely chopped, 2 tbsp set aside
2 cm ginger, finely chopped
1 tsp chilli flakes
80 g salted, roasted peanuts
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How it's done

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Mix the cauliflower, cornflour, soy sauce and oil in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 240°C. Remove and set aside.


Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Kung Pao sauce

Mix the water with all the other ingredients up to and including the cornflour. Heat the oil in a large non-stick frying pan, reduce the heat. Stir fry the garlic, onions, ginger and chilli flakes for approx. 4 mins. Pour in the sauce and simmer for approx. 2 mins. Add the reserved cauliflower, simmer for approx. 2 mins. until the sauce thickens and begins to stick to the cauliflower. Mix in the peanuts, sprinkle the reserved spring onions on top. Serve with the rice.

Good to know
Note: This is a twist on the Chinese dish "Kung Pao" and is not the original recipe.
Tip: Mix in the Szechuan pepper.

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