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Kung Pao Cauliflower



3 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

2 tablespoon soy sauce, low salt


2 teaspoons soy sauce, low salt

1 tablespoon sherry vinegar

3 teaspoons hoisin sauce

2 teaspoons agave

1 teaspoon toasted sesame oil


1 medium head of cauliflower

1 package of Trader Joes Soy Chorizo (12oz)

½ teaspoon cracked black peppercorns

4 scallions, dark-green and white parts separated, thinly sliced

1 serrano Chile, minced

1 1-inch piece ginger, peeled, grated

2 garlic cloves, minced

1 cup unsalted, roasted peanuts

Salt and Pepper to taste

Avocado Oil

Rice of choice - cooked as directed.



Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.


Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.


Remove leaves and cut cauliflower into medium florets.

Place wok over medium high heat, drizzle with Avocado oil in. Once oil starts to simmer add cauliflower in batches, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Place cooked cauliflower in a large bowl. Once done, whisk marinade and drizzle over cauliflower, toss to coat.

Now add Soy Chorizo to wok, stir until cooked through, remove from wok and set aside.

Return cauliflower to wok with a slotted spoon; discard excess marinade, along with spices and sauce. 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, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. Add Chorizo back to wok and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt and pepper, if needed.

Transfer to a serving dish and top with scallion greens. Serve with rice alongside.

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