Kung Pao Crispy Cauliflower


Main Dish
Kung Pao Crispy Cauliflower

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Pao-er up your meatless Monday with this Kung Pao crispy cauliflower.

Recipe Tags

Servings and Ingredients

Serves 4
1 c. Culinary Tours kung pao sauce
1 tbsp. seasoned rice vinegar
4 dried whole red chilies, slightly crushed
2 c. Hy-Vee vegetable oil, for frying
1 c. Hy-Vee all-purpose flour, divided
2 tbsp. Hy-Vee corn starch
½ tsp. Hy-Vee salt, plus additional to taste
¼ tsp. Hy-Vee black pepper
1 c. water
1 (1-1/2- to 2-lb.) head cauliflower, cut into 1-1/2-inch florets
White rice, cooked, for serving
Green onions, for garnish

Things To Grab

  • Large heat-proof bowl
  • Large nonstick skillet
  • Whisk
  • Large bowl
  • Slotted spoon


  1. Whisk together kung pao sauce, vinegar and dried chilies in a large heat-proof bowl; set aside.

  2. Heat vegetable oil to 350 degrees in a large nonstick skillet. Meanwhile, whisk together 3/4 cup flour, corn starch, 1/2 teaspoon salt and black pepper in a large bowl. Whisk in water until smooth. Add cauliflower florets; toss until completely coated. Sprinkle remaining 1/4 cup flour over cauliflower in bowl; stir to coat.

  3. Add coated florets to hot oil; fry for 12 to 15 minutes or until golden brown and crisp, turning frequently. Remove florets from oil using slotted spoon; transfer to bowl with kung pao sauce mixture. Toss to coat. Season to taste with additional salt.

  4. To serve, discard red chilies. Serve cauliflower mixture over cooked rice; garnish with green onions, if desired.

    Hyvee Culinary Expert Tip
    Nutrition facts cannot be accurately calculated for fried foods.
    Hy-Vee Test Kitchen