Kung Pao Cauliflower

Have you had Kung Pao before? I have several times and yesterday I decided to try my own. I came up with Kung Pao Cauliflower , a vegetarian version which was awesome.

Kung Pao Cauliflower

I really don’t know if this should be called Cauliflower Kung Pao or Kung Pao Cauliflower, either way I am sure you get it right? Sorry if I am making a mistake for those that speak Chinese!

This Kung Pao sauce can be used with different types of protein as well as veggies. I have seen many different versions with chicken but perhaps next time I will use more veggies and tofu instead. You can also serve this with rice, quinoa or any other type of noodles of your choice. I think rice noodles would be great and will keep the dish gluten free. Originally I don’t know how Kung Pao is best served with but for us Asian noodles worked rather well.

On another note, my mac pro lap top crashed on me last night. I think I had a nervous brake down because my hard drive completely shut down. I wasn’t able to repair it at all. I freaked out because I never backed up my information. The computer doesn’t even have a year so I figured it wouldn’t brake, crash or die on me, boy was I WRONG… I have learned my lesson to say the least.

Luckily my information was retrieved and my pictures, files and such have been saved today. I had so much work on my lap top it is not even funny. From now on I am backing my computer, if not every day, at least every week. Holly molly did I literally crapped my pans last night! Phew and thanks to my tech guy…

OK back to the cauliflower kung pao. This recipe got a bit more involved because of having to cook the cauliflower first but even still it will not take you more than 20-25 minutes from start to finish. You can freeze leftovers and have later on as well. Something that I do with many of my recipes.

I hope you like this recipe.

Enjoy!

Kung Pao Cauliflower

Add the oil to a non-stick skillet and cook the cauliflower for about 5 minutes. Transfer the cauliflower to a large dish. Add the pepper to the pan and cook for 3 minutes. Add the cauliflower back to the pan and cook the veggie mixture for an extra 5 minutes stirring occasionally.

Kung Pao Cauliflower

Here is the veggie mixture. Right before adding the sauce to it. The cauliflower is sort of intact and not mushy so make sure you don’t over cook it.

Kung Pao Cauliflower

Serve over brown rice, rice noodles, quinoa or whatever other type of grain you may like.

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Cauliflower Kung Pao

Yield: 4 servings

Total Time: 20-25 minutes

Ingredients:

  • 1 large cauliflower head, cut into small floret pieces
  • 1 red organic pepper, diced
  • 1 yellow organic pepper, diced
  • 1 orange organic pepper, diced
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 5 scallion, cut 2” in lengths
  • 1/3 cup raw cashews
  • 1 tsp pepper flakes, optional
  • 2 tbsp olive oil
  • 1 lb rice noodles (any other type of noodles will work)

For the sauce

 

Directions:

Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.

Recipe adapted from here

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18 comments

  1. Okay… after reading this I 1) can’t wait to try this recipe and 2) can’t believe that with 2 children + prepping to apply to med school, you have time to host this blog. Good work!

    Instead of the red-fat mozz, I would probably test on this end w/Cabot’s 50% Red Fat Cheddar… I’m a big fan (obviously ;-) and I’m kinda partial to cheddar in mac and cheese… but I think the parm & provolone would be great add’ns!

    So glad I found your blog through the Nutrition Blog Network. Enjoyed!

    ~Regan

  2. This sounds delicious. I have a head of cauliflower that I need to use up so this may be what’s for dinner tonight. I’m just hoping my 7 year old won’t notice the cauliflower. I have gotten him to unknowingly eat carrots pureed and added to mac and cheese so here’s hoping he’ll eat this too. He is so anti “stuff” (onions, celery, peppers, etc.) in his food and won’t eat any veggies except corn on the cob and potatoes.*sigh*

    Best of luck on your entrance exams!!

  3. Hey Patti,

    make sure you cut the cauliflower into small pieces so he won’t be able to see it very good :-)

    He should taste the flavor of it with the macaroni and cheeses in there.

    Good luck! and thanks

  4. Regan,

    thanks. I am glad you like the recipe, let me know how it turns out.

  5. This recipe looks fantastic and I can’t wait to give it a try. I often use soft tofu in mine, this way I can use less cheese to help with the waistline but still get that creamy texture that you look for in a good Mac & Cheese. I love the addition of cauliflower! Good Luck on Med School.

  6. Soooo… I’ve been DYING to make this for a week or so, and finally did tonight. Funny thing is I forgot the milk! It was still good, just in no way gooey… HA!

    I didn’t have any regular onion in the house, how is beside me, so I used a bunch of green onions, and it was tasty!

    Thanks!

  7. Got to make this today and it got thumbs up from everyone in the house, so thank you! We aren’t a big cauliflower eating household. My husband even said “It’s good, even knowing what’s in it.” haha

  8. Thanks for posting a great recipie, mine is in the oven now! Can’t wait to try it. :)

  9. Erin, I hope you liked it as much as we do.
    Thanks for checking up my blog :-)

  10. I just made this for lunch and was really surprised. I thought I’d be able to detect the cauliflower for sure, and it’s good that I didn’t, because I absolutely hate cauliflower and won’t eat it. The oregano was definitely a good addition. Great recipe! :)

  11. I can’t wait to try this recipe. There is really something in this dish that I am really interested.
    dining room tables

  12. This was really good! I couldn’t fit all the pasta and cauliflower into the backing dish so mine was extra cheesy =) But still great.

  13. Made this last night and mine came out very watery. Im thinking next time I will steam the cauliflower and squeeze out the extra water. I loved the flavors and 4he recipe was so easy.

  14. This recipe looks delicious!  My daughter is doing a project on healthy cooking and she wanted to compare mac n cheese recipes.  This was her pick for the healthy recipe.  She will be doing a comparison of why this recipe is healthier than a traditional mac n cheese recipe.  I noticed that the sodium content seems to be quite high.  Is that the correct amount of sodium in the nutrition analysis?  If so, is it coming from the cheeses?  Can you recommend alternate cheese options with lower sodium?  
    Thanks for your input!  And for posting this recipe.

    • You can decrease the salt to 1/2 tsp instead of the 1 tsp and the Parmesan cheese to 1/2 as well. If you also half the provolone cheese the sodium content will go down to 800 mg.. If you omit the provolone it goes down to 700 mg. Those are the two major sources of sodium in the recipe. I hope this helps.

    • Thanks so much for your quick reply!

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