Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.
Recipe information
Yield
4 servings
Ingredients
2
2
1
1
2
2
1
1
2
3
6
1
3
1
1
2
¼
Preparation
Step 1
Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
Step 2
Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
Step 3
Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
Step 4
Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
Step 5
Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
Step 6
Transfer to a platter and top with scallion greens. Serve with rice alongside.
Leave a Review
Reviews (41)
Back to TopI have tried several different recipes for Kung Pao cauliflower and, hands down, this is the best. I do use less sugar for this recipe, but I tend to like things less sweet.
Maria
Washington, DC
10/30/2023
We enjoyed this quite a bit, although I think next time I'll use a little less sugar, as it was a tad on the sweet side for me.
Katherine
Connecticut
2/25/2023
One of the best recipes! I roast the cauliflower in the oven first and then add then add the marinade after. I bring the rest of the dish together on the stove as instructed. I just like how roasted it gets in the oven - can’t mimic that on the stove!
PK
Illinois
2/24/2022
Just dropping in to say, if a recipe needs major modifications, like doubling he sauce for example, it is not a 4 star recipe. Gave this 1 star as-is. Picante and capsica overwhelms all other ingredients.
Anonymous
Westport WA
2/13/2022
This should all work in theory. I was expecting a good balance of spice, sweetness, umami, and notes pf picante and capsicum throughout. At least, based on my experience of past kung pao. Instead its basically all pepper all the time. Totally drowns out the sweet citrus of hoisin and the acid of the wine and vinegar and heck, even the salt!. Plus the texture misses the mark - none of the clingy sauce I hoped for. It’s a waste of a perfectly good cauliflower and I won’t be making it again.
Cambro
Washington
2/2/2022
We really enjoyed this dish. I hadn’t read the comments prior to making it, and agree on upping the sauce and marinade. Solid flavors and textures.
Tim j
Missoula Montana
9/8/2021
Awesome dish! I took the advice of other reviewers and roasted the cauliflower first and then finished it in a pan with sauce. So excellent!
Anonymous
Chicago
8/29/2021