Kung Pao Cauliflower Bites
These crispy and spicy cauliflower bites are coated in a tangy and savory sauce, making them a tasty and healthier alternative to traditional Kung Pao chicken.
Tasty Team
88% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Inspired by richbitchcooking.com
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Batter
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking soda
- 1 ½ cups soy milk (360 mL), or water
- 1 head cauliflower, cut into florets
Sauce
- ½ cup soy sauce (120 mL)
- ½ cup agave nectar (120 mL)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons ginger
- 1 tablespoon cornstarch
- fresh chive, finely chopped, for serving
- sesame seed, for serving
- rice, cooked, for serving
Nutrition Info
- Calories 402
- Fat 5g
- Carbs 78g
- Fiber 7g
- Sugar 37g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
- Add the cauliflower florets to the batter and toss until fully coated.
- Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
- Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
- Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
- Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
- Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
- Enjoy!
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Inspired by richbitchcooking.com