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Kung Pao Cauliflower

Rated as 4.6 out of 5 Stars

"Move over, take-out, there's a new kid in town!"
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30 m servings 158
Original recipe yields 4 servings


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  1. Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
  2. Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
  3. Transfer to a serving dish and garnish with green onion tops.


  • Cook's Note:
  • You can get 6 cups cauliflower florets from one 3-pound head.

Nutrition Facts

Per Serving: 158 calories; 9.1 18 6.2 < 1 688 Full nutrition

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Read all reviews 4
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A great recipe. I made it for today’s vege crowd. The aroma is intoxicating.

I added some broccoli and swapped corn starch for xanthum gum. Turned out pretty well.

I mix it up a bit with the sauce, I didn’t have dry Sherri, used some Bangkok peanut sauce. I also added celery and used unsalted cashews instead of peanuts.

Just because it looks awesome