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Forge Crafted Recipes

Kung Pao Cauliflower. Photo by Ally Cepukenas

Kung Pao Cauliflower. Photo by Ally Cepukenas

Kung Pao Cauliflower

Kung Pao Cauliflower Recipe - Ally Cepukenas


  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp agave nectar
  • 1 tbsp hoisin sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 2 tsp chili-garlic sauce
  • 3 cloves garlic, minced
  • Pinch of red pepper flakes
  • 2 tbsp vegetable oil
  • 1 medium head cauliflower, cut Into florets
  • Salt and pepper, as needed
  • 1 tbsp sesame seeds
  • 2 scallions, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup chopped cilantro


  1. In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chili-garlic sauce, garlic, and red pepper flakes until combined. Set aside.
  2. Heat the vegetable oil In a large skillet over medium-high heat. Add the cauliflower in an even layer, season It with a pinch of salt and pepper, and sear the cauliflower, undisturbed, for 2-3 minutes, or until golden brown.
  3. Flip the cauliflower and sear for 2-3 minutes until It Is golden brown on the opposite side.
  4. Add the sauce and reduce the heat to medium. Toss the cauliflower In the sauce to coat and saute for 3-4 minutes, or until sauce thickens and the cauliflower Is tender. Add the sesame seeds, scallions, peanuts, and cilantro and stir to combine. Season to taste with additional salt and pepper, If desired and serve. Enjoy!
Forge Garden, recipe