Better Than Takeout Kung Pao Cauliflower.
Sharing my healthier twist on a classic Chinese dish with this Better Than Takeout Kung Pao Cauliflower. Oven-roasted cauliflower tossed in a sweet, spicy, and sticky kung pao sauce. I’ve swapped the chicken for nutrient-packed cauliflower, and replaced the deep frying with oven roasting. This kung pao cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier sugary version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
This feels like a very appropriate Monday recipe. Vegetarian? Check. Gluten-free? Check. Healthy? Check. Vegetable filled? Check. Delicious? Absolutely.
Aside from possibly a salad, this is the ideal Monday night dinner. It’s beyond good, super easy, and pretty dang healthy too. Yet, it tastes more like guilty pleasure take-out style food. So it’s also crave-worthy.
Promise it’s not too good to be true. It’s all in the uniqueness of a head of cauliflower. And yes, I know cauliflower is being used a lot right now, but I’ve shared several cauliflower recipes over the past six years. Including these popular sriracha buffalo cauliflower bites and this Indian coconut butter cauliflower.
And like the rest of the world, I’ve been obsessed with cauliflower ever since I realized how many different foods it can be substituted into. I’m not sure why I haven’t shared this recipe sooner. It’s one that has been on my list for a few months now. Think of your very favorite takeout style Kung Pao chicken. Swap the deep-fried chicken for lightly breaded and roasted cauliflower. Swap the sugar-filled sauce with a less sweet and much healthier version. Put the two together and you have the BEST vegetarian Kung Pao recipe that doesn’t even taste “healthy”.
It’s SO GOOD.
I don’t have a whole lot to ramble on about…except this recipe…so let’s jump right in!
As you might guess from all the above, this is a really simple recipe, with only two parts…
Step one is all about preparing the cauliflower. To keep this recipe light and healthy, I skipped the breading and deep frying and instead tossed the cauliflower in a light “batter”. Then I threw it under the broiler to give it a quick char. I find this method to work SO well, and I actually prefer it to deep frying. Which yes, I did try and ended up not liking very much. Cooking the cauliflower in the oven allows for it to hold its shape and retain flavor. With frying all I tasted wad the oily breading…roasting is tastier, easier, and healthier too.
Into it!
While the cauliflower is cooking, start step two, the Kung Pao sauce. Not going to lie, this is what this recipe is all about. Yes, the cauliflower is good, but it’s really just a vessel for the sauce to “stick” to.
And trust me, this sauce is so very good.
It’s a mix up of salty soy sauce, sweet and tangy hoisin sauce, rice vinegar, garlic, ginger, and green onions. The hoisin sauce is the key, it lends a sweet and tangy flavor that sets the sauce apart from others. It’s addictingly good and a condiment I always like to have on hand for easy Chinese inspired recipes at home. It’s not the healthiest sauce to buy store-bought though. So when I have time I really like to make homemade hoisin sauce via this recipe on Bon Appétit. It allows me to control the ingredients going into the sauce and make it tangier and/or spicier too!
When I don’t have time to make my own hoisin, this one is my favorite from the store. A little goes a long way!
Aside from the hoisin, this sauce is hinted with garlic, ginger, and green onions, making it incredibly flavorful.
The sauce comes together in about 5 minutes on the stove-top. Then slide in the cauliflower, toss to combine, add salty roasted peanuts, and DONE. Yes, it’s that easy and quick. In fact, it’s so quick that you can probably make the entire dish and have it ready before your rice is finished cooking. Hint, start the rice before you get to work on the cauliflower.
The sauce coats the cauliflower and it’s beyond perfection. Sweet, sticky, salty, tangy, and a touch spicy…you don’t even realize you’re eating a vegetable.
Serve over your favorite steamed rice, or even quinoa. You’ll have a vegetable-filled dinner that’s satisfying and so delicious.
Monday night takeout…only made at home, made healthier, and honestly, better than the real deal takeout.
Looking for other “better than takeout” style recipes? Try my coconut butter cauliflower, 20-minute peanut noodles, szechuan noodles with sesame chili oil, or my favorite weeknight udon noodles.
Next up on my takeout style recipes? Thinking about chicken fried rice. Thoughts?
If you make this Better Than Takeout Kung Pao Cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Extra Sticky Kung Pao Cauliflower.
Oven-roasted cauliflower tossed in a sweet, spicy, and sticky kung pao sauce. I’ve swapped the chicken for nutrient-packed cauliflower, and replaced the deep frying with oven roasting.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons cornstarch
- 2 tablespoons canned full fat coconut milk
- 1/3 cup + 2 tablespoons low sodium soy sauce or Braggs Liquid Aminos
- 3 tablespoons hoisin sauce
- 2 tablespoons real maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame or peanut oil
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 4 green onions, chopped, plus more for serving
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1 pinch black pepper
- 1/4 cup salted peanuts, chopped, plus more for serving
- steamed white or brown rice, for serving
Instructions
-
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.
3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
4. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
5. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green onions. Enjoy!
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Buttery Mushroom and Clam Pasta.
Hi Tieghan,
This may be a stupid question but how do you make light fluffy rice. I love to cook but something so easy like cooking rice I screw up. My rice comes out starchy and clumpy no matter what I do. Any suggestions?
Thanks,
Bobbi Jo
Hi Bobbie! I love the recipe I use for the below dish. It works great for me every single time. You don’t need to add the sesame oil or seeds if you are just looking to make plain white rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://dev.halfbakedharvest.com/30-minute-korean-beef-and-peppers/
Love this series. i cook one of the easier than takout dishes at least once a week. Orange chicken or katsu curry might be fun dishes for this series as well.
Thank you so much Marloes! I hope you try this one! xTieghan
Super tasty.
I stir fried a couple of diced chicken breasts and added them to the sauce with the cauliflower. Needed a bit of water to thin out, but it’s a keeper. Photo on Instagram.
I cannot wait to check it out! Thank you so much Allyson! xTieghan
Hey looks awesome can’t wait to make/eat!
However, soy sauce does actually have gluten :(.
What to replace?
Hi Wendy! I would suggest using Braggs Liquid Aminos! It does not contain gluten and tastes the same as soy! I hope you love this recipe! xTieghan
Tieghan, your use of the phrase “classic Chinese dish” and then “traditional heavier sugary version” in the opening paragraph of this post is inappropriate. The traditional dish is neither heavy nor sugary. I for one would appreciate it if you could change it to something like “classic takeout dish” or something more accurate and respectful.
Hi Elana, I am sorry if I have offended you in anyway. That was not my intention and I do apologize that my words have offended you. I will take this into consideration and adjust the wording a bit. I hope you love this recipe! Thank you! xTieghan
I made this yesterday and my parents, who never come back for seconds, came back for thirds. Amazing recipe!
Thank you so much Tina! xTieghan
Could one use arrowroot starch in place of the cornstarch?
Hi. Made this last night. Delicious. Question about cornstarch amount. Ingredient list calls for 2 TBL. But recipe calls for 2 TBL for the cauliflower, and 2 TBL for the sauce. I followed the recipe and used 4 TBL in total. Next time believe I’ll make my own hoisin because our store bought was super salty, and we have a less salty palate. We enjoyed it over blown rice. So easy and delicious. Definitely will make again and again. Thank you!
Hey Penny! So sorry about the typo, you only about 2 tablespoons cornstarch. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan
Excellent recipe! I followed it to a T and it was easy and delicious. I served it over veggie fried rice and it was a hit with my husband.
That is so amazing Robin! Thank you so much! xTieghan
I am am not a fan of cauliflower, but I LOVE this dish! I love finding meatless dishes that don’t make me feel deprived. It was pretty salty (I used store bought housin and low sodium soy sauce), but still probably way healthier than the fried takeout version. The flavor was better than any of the local takeout restaurants. Will definitely make it again.
Hi Sarah! I am so glad you loved this recipe! Thank you so much for trying it! xTieghan
Oo, I made this tonight! I’ve been needing some new dishes, and these gorgeous photos drew me right in! My (adult) son and I LOVED it. I subbed a few things to match what was in my pantry (cashews for peanut type subs) and next time I’ll make sure to have everything. Also we tend to need a little more protein at night so I threw in a few shrimp w the cauliflower… tofu probably next time. Thanks for what you do! Your artistry awes me.
I am really glad you and your son loved this recipe, Toni! Thank you so much for trying this and I hope you love other recipes of mine! xTieghan
SO GOOD! My meat-loving boyfriend devoured it all and didn’t even complain about it being veg! This will definitely go on my rotation!
Thank you so much Regan! xTieghan
It’s so good! Mine turned out a bit salty but I think that may have been due to the hoisin I chose. Check the label on this product and adjust salt accordingly.
Thank you Erika! xTieghan
Thanks for the inspiration. I loved the look of this recipe, but ours turned out way too salty. My husband loves salt and could barely finish his plate. We used the hoisin that is linked above, and Braggs liquid aminos, so I’m not sure where we went wrong. I suggest using unsalted peanuts, and maybe just using less soy sauce / liquid aminos until you find the flavor you like.
Hi Emily! I am so sorry to hear that! Thank you for trying this recipe. I hope others of mine turn out better for you!! xTieghan
Amazing!!!!! Go to summer lunch:)
Thank you Kim! xTieghan
The sauce on this is REALLY good. It does take a bit longer than i expected to make, but worth it. I followed the recipe exactly and wouldn’t change a thing.
Thank you Anna! xTieghan
This recipe is really hard to follow along. The food is good but it’s too much of a hassle to use this recipe.
Hi Lucy! So sorry to hear that. Could I answer any questions you may have? Please let me know! xTieghan
Hi Tieghan. Made this recipe today for some leftover roasted cauliflower that I had in my fridge. It was delicious, but for our palate, I added another tablespoon of maple syrup and honey too. Perhaps if we’d been having the rice with it, we wouldn’t have needed the extra sweetness. But in any event, it is a great recipe. I have some leftover sauce and will try it on chicken or shrimp this week.
I am really glad you enjoyed this recipe, Jackie! Thank you for trying it! xTieghan
Holy moly, this is so good! Thank you so much for being amazing and coming up with all these phenominal recipes! I see us making this often.
Love to hear that! Thank you so much Jaime! xTieghan
Going to be making this tonight. Any suggestions of a side with this? Like a salad or something else that would go with this?
Thanks so much!
Hey Connie! I recommend the below salad. It’s delish with this! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://dev.halfbakedharvest.com/super-green-sun-dried-tomato-herb-salad/
https://dev.halfbakedharvest.com/greek-watermelon-feta-salad/
I’m not sure what happened – because I double checked my ingredients before I started – but our end result was almost too salty to eat. Actually, to be honest, it tasted like we’d just dumped soy sauce on our roasted cauliflower. We couldn’t identify any flavors other than salt. Has anyone else had this result? It’s a bummer because it looked SO GOOD. I might experiment again with the recipe and cut the soy sauce/braggs back drastically.
Hi Adrienne, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Are the sauces you used low sodium or regular? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details and I have not had other readers have this issue. Hope I can help you! xTieghan
Hello Tieghan, I’m looking at recipes for this w-end and I have a question regarding this one: I can’t find hoisin sauce where I live, can I make it myself or replace it by something similar? Thanks!
Hi Enelye!! You can omit the hoisin sauce and replace it with an equal amount of honey or maple to make up for the sweetness that the hoisin gives. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
HI Tieghan
Made the Kung Pao Cauliflower last night and as with all your other recipes it was absolutely delicious and the ingredients/ quantities were absolutely spot on……
As an Englishman who lives in Southern spain and tries different recipes week in, week out I always love getting your email as the recipes are excellent!
keep up the good work……..
best wishes
Rob
Thank you so much Rob! I am so glad you loved this recipe and I hope you love others of mine! xTieghan
Next time I make this…and I WILL try again!…I will use about half the rice vinegar. Otherwise a yummy recipe! Thank you.
Thank you so much Deb! I hope it turns out better for you the next time! xTieghan
This was delicious. My non-vegan boyfriend and family loved it! The only thing I would suggest is adding something in to make it a little sweeter. It was more on the saltier side. But still a delicious and super easy recipe!
Thank you os much Mylen! So glad you all enjoyed this recipe! xTieghan
This is one of the worst recipes I’ve ever made. You can’t cook cauliflower in 8 minutes. The sauce is inedible. Complete fail. Just horrible. Ruined my last beautiful cauliflower too.
Hi Krissy! I am really sorry to hear that this did not turn out well for you. Are there any questions I could help you with?? I would love to fix this! I hope you still love some other recipes on my website! xTieghan
Just as an FYI – Soy Sauce and Hoisin Sauce both contain Gluten. This is not a GF recipe. You would need to get GF Soy Sauce and make GF Hoisin Sauce yourself.
Thank you so much Caitlin! xTieghan
We made this last night. Love, love, love your recipes but this one turned out amazingly salty. I know it sounds crazy but almost inedibly salty. We followed the recipe exactly using liquid aminos. It seems like other commenters have had similar experiences. Any ideas on changes we should make next time? We’d like to give it another go. Thanks for all the great recipes!!
Hi there! I am so sorry you had trouble!! I really have not a clue why yours came out so salty as we love this dish! Why don’t you reduce the soy sauce to 1/4 cup, then add more to your taste. I think that should be just great! If you need more sauce, add a splash of water. Really hope this helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious recipe. Loved the addition of chopped peanuts and how sticky the sauce gets. However, 1/2 cup soy sauce is too much! I used a bit less than 1/4 cup of low-sodium soy sauce and only 2 tablespoons of hoisin sauce. The sauce was still flavorful and salty enough.
Maybe liquid aminos would be different? I’ve never had them. Other than that, great recipe.
Thank you so much Annie! Sorry that this was a bit too salty for you.. I find that liquid aminos are less salty, but I would try it out for yourself! xTieghan
Read reviews before I made it. Made my own hoisin sauce as many said using store bought made the recipe too salty. ——- the recipe was very salty for me (and my husband). I’d still make my own hoisin based on the recipe as it was easy and yummy- but lessen the amount of soy sauce and vinegar in the cauliflower recipe.
So glad you enjoyed this Jena! I hope lessening the soy works better for you!! xTieghan
Really easy to make and absolutely delicious hubby gave it a thumbs up! This is a keeper for sure.
Yes! I love to hear that Sue! Thank you! xTieghan
Made this for dinner tonight. It was very good & I will definitely make it again. I made it pretty exactly as per directions & wouldn’t change anything. Thank you for a great recipe!
I am so happy to hear that Bethany! Thank you! xTieghan
OK…so last night I made 4 asian recipes from HBH. Better than takeout drunken Noodles, 5 stars…coconut curry chicken meatballs, 5 stars…ginger sesame potstickers, 5 stars…and this. I loved the method but the sauce just isn’t for me. I found it to be a bit salty and really didn’t like the flavor that the hoisin added…now, that being said…it could have been the brand of hoisin I used or just simply that it isn’t to my taste. I think that I will try this again using another HBH sauce base.
Hi Michelle! I am so glad you enjoyed the other two recipes so much and hope you love this one maybe with a different sauce. Are there any questions I could help you out with?? Please let me know! xTieghan
I read the comments about the salty factor so I adjusted the recipe to 2tbs hoisin and 1/4 cup Low sodium soy sauce with about 3-4 tbs maple syrup and 1/8 tsp red pepper flakes (my mom doesn’t love spicy, I’ll add more next time).
I broiled cauliflower for maybe 6 mins and roasted for 12-ish (ovens vary). Looved how the flavors turned out, and the garlic, green onion, ginger sauté is a very nice addition. Will def make again!
I am so glad you loved this recipe Liz! Thank you so much! xTieghan
Loved this recipe and so did my husband who is not a big cauliflower fan, so thank you!
Amazing! Thank you for trying this Kristen! xTieghan
Any issues with parchment burning on the broiler setting?
HI! I have never had any issues with the parchment burning. Are you having trouble?
Any suggestions on a substitute for the coconut milk? I don’t like the idea of opening up a can and only using two tablespoons. Thanks in advance – I look forward to trying this!
HI! You can use heavy cream, plain yogurt, or whole milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I’m not sure if the cauliflower I had was just small but it was drowning in the sauce by the time I was ready to serve. I added some broccoli to try to balance it out, but it all just became soggy. I wish I had just spooned some sauce over the vegetables instead of dumping them in the pan. Sauce was a bit too salty (despite using low-sodium soy) and not sweet/spicy enough. I think next time, I’ll half the ingredients for the sauce recipe and only use liquid aminos instead of soy.
Hi Sonia! Are there any questions I could help you with? I hope this turns out better for you the next time! xTieghan
This was easy to make and delicious. We served it with mixed vegetable egg fried rice and home made spring rolls. It was quite thick and sweet. You wouldn’t want too much of it. Will definitely try it again.
Thank you Jan! So happy to hear that this turned out so well for you! xTieghan
I absolutely love every recipe you make except for this one.
It was way too salty for me. I used low sodium soy sauce & no salt peanuts.
Any suggestions would be great.
Cheers~
Hi Kristan, not sure why this turned out so salty for you, but next time I would try reducing the soy sauce to 1/4 cup and the hoisin sauce to 2 tablespoons. Please let me know if you have any other questions. Thank you! xTieghan
I’ve made this 3 times. Each time trying to tweak it to make it less salty. This time I used low-sodium soy. But I’m wondering what hoisin you use? I’m thinking next time I’ll use half the amount of soy + water to make up the rest. I’m determined to get this one dialed in because we love it so much, just need it to be a little less salty.
Hi Jennifer! I use this hoisin sauce! You can find it at whole foods. I am sorry it has been a bit too salty for you. Please let me know if there are any modifications I could help you with! xTieghan
https://products.wholefoodsmarket.com/product/san-j-hoisin-sauce-d90c79
The taste was on point! But mine wasn’t very sticky and was a little runny. I’m wondering if honey is better than maple syrup since it’s stickier? I’ll try honey next time! Yummy!
I hope it turns out better for you with honey! Let me know! xTieghan
This recipe is SO good and really a convincing substitute for takeout Chinese, without the absolute sodium bomb. I totally loved it (I just wish I had made more!). The sauce is SO flavorful. Could not get enough!
Wow that is so amazing to hear! Thank you so much Jen! xTieghan
Made this last week and had it with brown rice for lunch a few days last week and it was really tasty!
I am glad this turned out so well for you! Thank you Neha! xTieghan
Made this tonight amidst the COVID lockdown! Absolutely incredible. Sautéed a diced chicken breast and added the cooked chicken in to the last step. Superb! Glad I stumbled upon this recipe and your site! Cheers!
I am glad you did as well! And so glad you enjoyed this recipe, Jessica! I hope you are staying safe and well! xTieghan
I made this tonight along with Kai’s sesame orange chicken for my meat lovers! Both were so good!
Question, how do you store unused coconut milk? I only needed a little from a can.
Thanks!
Hi Michelle! I am so glad you loved both of those recipes! That is so amazing to hear! I store unused coconut milk in the fridge.. I would just cover the top with some plastic wrap! Please let me know if you have any other questions! xTieghan
Looking forward to making this tonight! Can you sub arrowroot for cornstarch? Also, I do not have green onion, can I use shallots?
Hi Chelsea,
I haven’t tested the arrowroot, but give it a go! Also the green onion is just for topping so you can leave it off if you don’t have any. I hope you love the recipe! Please let me know if you have any other questions. xTighan
My family loved this recipe! My husband normally wouldn’t have a dish like this without chicken and he loved it just as much as I did. The sauce is so yummy. Thanks for sharing.
Thank you so much Shai! xTieghan
The cauliflower was not crispy at all but soggy.
Hi Rebecca! Is there anything that could have gone wrong while making this? I would love to help! xTieghan
We’re all missing Chinese take-out in my house right now so we did a theme night on Wednesday and I made this! I had a little trouble with the cooking time. I have a gas oven and my broiler was just not working that quickly to brown the cauliflower but about 5 extra minutes in the oven as it preheated to 425 seemed to do the job. The amount of sauce was perfect with the white rice which we made in our rice cooker. I had jarred hoisen on hand which made the sauce a little sweet. If you can make your own like she recommended I think you’ll be able to hit your own perfect spot between sweet and savory. Overall, the family gave this two thumbs up and it really hit the spot with our take-out cravings!
I am really glad this recipe turned out so well for you, Adriana! I am so glad it turned out so well for you! xTieghan
I’m going to make this tonight! Can I use tapioca flour instead of cornstarch?? Will I need to change the ratios i.e. how should I use this substitute?
Hi Sophie,
I would just use some flour in place of the cornstarch. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is so so good! I am a vegetarian and my boyfriend is a big meat eater. Imagine my surprise when he raved about this recipe and asked me to make it again and again! I think I’ve made this dish about four times now because he loves it so much. I usually air fry the cauliflower rather than broiling it but otherwise follow the recipe 🙂 Thanks for another amazing recipe! I cook from your blog weekly and have yet to be disappointed!
Wow that is amazing!! I am so glad you both loved this one, Kristen! Thank you! xTieghan
Oh my GOD ! Love your recipes so much but this blew me and my family away. Love how it’s vegetarian and the sauce is to die for. I added a pepper and second time round doubled the sauce at the end to make it extra saucy! So YUM a favourite now for sure !
Thank you Emily! That is so great to hear! xTieghan
Delish!
Thanks for this recipe and the others in the Meal Plan for the week of May 24, 2020,Hoping for more Meal Plan emails. Really helpful.
Thank you so much Karen! xTieghan
This recipe is awesome! I topped ours with roasted chickpeas, which further elevated the textures and flavours! Wonderful veggie treat!
Amazing!! Thank you so much for trying this one, Whitney! xTieghan
My oven isn’t working right now. Can I just brown these on the stovetop instead? Will it affect the overall outcome of the dish?
Thanks!
Hi Tricia,
That will be totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing and DELISH recipe (as always)!!! Flavorful simple. Did read the comments before, so I adjusted the soy sauce to 1/4 c. and hoisin sauce to 2 TBS but everything else followed as stated and it turned out perfectly! Thanks always for such lovely meals!!!
Thank you Nicole! I am really glad this turned out so well for you! xTieghan
Wow! This was absolutely delicious and perfect in spite of the fact that I used cashews rather than peanuts. So, so good. Will make it again. Please have more recipes as good as this one!
Wendy
Thank you so much Wendy!! I am really glad you enjoyed this one! xTieghan
I never use coconut milk – can I substitute regular milk?
Hi Karen,
Yes regular milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this. Super easy to throw together. Great flavour. I added waaaaaay more red pepper flakes than 1/2 tsp, as that is sort of wimpy 😉 (kidding. We looooove spice at our house). Otherwise made exactly as directed. Next time, I may add a red pepper just for a bit more colour. On the regular rotation now.
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
One of my favourites of yours! I make this SO regularly. Plus thanks for the intro to homemade hoisin. I always have some in my fridge now… I’ll never go back to store bought.
Thank you so much Ivy! I am really glad this turned out so well for you! xTieghan
This was AMAZING and a fast dish to make! We have a large family and I added in a package of Trader Joe’s Asian Vegetables once the sauce had coated the cauliflower and my family says it needs to be made once a week around here.
Love to hear that! Thank you so much Martie! xTieghan
For the canned full fat coconut milk, should I used unsweetened or regular? Thanks
Hey,
I like to use unsweetened. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making this tonight, but I want to add a little protein with Tofu! How would you add that to this recipe? Prepare it the same way as the cauliflower?
Thanks!
Hey Madison,
I would to the same thing with the tofu as your do with the cauliflower. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I loved the sound of this recipe and couldn’t wait to try it! I followed all the instructions but it came out super salty! I used liquid aminos so maybe that is slatier than regular soy sauce and made my dish a little too salty? I really don’t know what I did wrong. I could tell it had some yummy flavors but ultimately it was so salty I couldn’t really enjoy it – What did I do wrong?
Hey Maia,
I am so sorry your dish was salty, I do like to use low sodium soy sauce, so it could have been the coconut aminos in its place. I would reduce the amount the next time around. I hope this helps for next time! xTieghan
This recipe is so good, I couldn’t take a photo before it was gone. Whole family approved (that never happens). Thank you!
Wow that is so amazing! I am really glad this turned out so well for you all! xTieghan
This recipe is so so so good. I get all the comfort food of asian, savory, spicy but don’t feel nearly as stuffed or bloated because of the cauliflower. It’s still filling though! Highly recommend.
Love to hear that Virginia! I am really happy this recipe turned out so well for you! xTieghan
Very salty!!
Hi Mike! Sorry about that.. Is there anything I can do to help? xTieghan
What are there infinity measurements? I’m so confused?
Hey Sunaina,
Sorry I am unsure of what you are referring to. I have US customary measurements and metric measurements available. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is a regular in our house! We seriously eat it once a week, it’s truly delicious. Easy to add tofu or water chestnuts etc too, if you want. And very simple and quick to make— a great weeknight dinner!
Thank you Courtney! I am really happy this turned out so well for you! xTieghan
After reading through all of the reviews, I made the following adjustments and my entire family thought this recipe was ABSOLUTELY delicious!!
-1/4 cup of liquid aminos instead of 1/3 cup
-2 tbsp. of hoisin instead of 3 tbsp.
-unsalted granulated peanuts instead of salted
-baked for ~5 min longer in oven
Would highly recommend this recipe to anyone!
I am so happy to hear that! Thank you so much for trying this recipe, Katie!! xTieghan
Was in a hurry tonight so I forgot to take a picture but this is so yummy. We will make this again soon. Great job Tieghan!
Thank you Cindy! xTieghan
Easy to make and soooo delicious!!!
Thanks so much Jennifer! xTieghan
Is there a way I could do this in an air fryer vs the oven?
Dish looks amazing!
Hey Gina,
So sorry I have not tried this in the air fryer but you could certainly give it a try! I hope you love the recipe! xTieghan
All your recipes are delicious! Add this one to the list. 🙂 I used honey roasted peanuts and we loved the added sweet/salty flavor.
Hey Erin,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
This recipe is so delicious! I think I’m addicted. I didn’t read the recipe properly and put all of the soya sauce in with the cauliflower at the beginning when roasting it and it was still delicious!
Hey Cari,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
We tried this tonight and it was good but not delicious. I followed the recipe to a T, so not sure what happened.
Hey Shannon,
Thanks for giving the recipe a try, sorry you did not enjoy it. xTieghan
Ok this was by far the best cauliflower recipe I’ve ever tried!!! My husband and I ate every last bite. I served it with brown rice. We love spice so I added sliced serranos to the sauce and extra crushed red pepper. Will absolutely make this again! I will say however, there’s no way you can make this in 30 minutes. I cook all the time and know my way around the kitchen, but this entire meal took almost an hour. I’m sure it’ll be quicker next time, but the prep does take a bit. It is very easy though. Thanks for another great recipe!!
Hey there,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan