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Kung Pao Cauliflower


Prep time: 15 minutes

Cook time: 15 minutes 

Total time: 30 minutes

  • 12 oz bag cauliflower florets
  • 2 tbsp cornstarch
  • 2 tbsp canned J-Basket coconut milk
  • 2 tbsp Kikkoman Soy Sauce
  • ½ cup Dynasty Kung Pao Sauce
  • 2 cloves of garlic, minced
  • 1-inch ginger, grated
  • 4 green onions, chopped, plus more for serving
  • ½ tsp crushed red pepper flakes
  • ½ tsp black pepper
  • ¼ cup roasted peanuts, chopped, plus more for serving
  • 1 cup cooked Nishiki White Rice
  1. Preheat the broiler to high. Line a baking sheet with parchment.
  2. In a large bowl, coat the cauliflower with 1 tablespoon cornstarch. Add the coconut milk and Kikkoman Soy Sauce, tossing to coat all the florets evenly.
  3. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
  4. Reduce the oven temp to 425 and bake another 5 minutes until just tender
  5. In a medium-sized bowl, combine the Dynasty Kung Pao Sauce, crushed red pepper flakes, and a pinch of pepper. 🥡 Add 1/4 cup water and the remaining 1 tbsp cornstarch, whisking until combined and smooth.
  6. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook for 5 minutes, until fragrant.
  7. Stir in the Kung Pao mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low.
  8. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
  9. Serve the cauliflower and sauce over bowls of Nishiki White Rice. Top with additional peanuts and green onions. Enjoy!

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Dish Type / Ethnic Cuisine