Pioneer Woman Kung Pao Cauliflower 

Pioneer Woman Kung Pao Cauliflower,made with chickpea flour, cornstarch, and plant-based milk, offers a flavorful, vegan take on a classic dish, prepared in 60 minutes, and serves 4.

More Pioneer Woman Recipe:

• Pioneer Woman Mediterranean Artichoke Dip
• Pioneer Woman Burrito Bowls
• Pioneer Woman Whiskey Meatballs

🧡 Why You’ll Love This Kung Pao Cauliflower Recipe:

• Flavorful Blend: Enjoy the savory-sweet taste of soy sauce, rice vinegar, and maple syrup.
• Crispy Texture: Indulge in the satisfying crunch of each cauliflower floret.
• Versatile Delight: Perfect for vegans and meat lovers alike, catering to diverse tastes with ease.

❓ What Is Pioneer Woman Kung Pao Cauliflower Recipe?

Pioneer Woman Kung Pao Cauliflower Recipe is a savory and spicy dish made with chickpea flour, soy sauce, rice vinegar, and other flavorful ingredients. 

🥦 Pioneer Woman Kung Pao Cauliflower Ingredients

• 1/2 cup (60 g) chickpea flour 
• 4 tbsp (30 g) cornstarch
• 1/2 cup (120 ml) plant-based milk
• 1/2 tbsp soy sauce 
• 1 medium (600 g) head of cauliflower cut into bite-sized florets

Sauce:

• 1/2 cup of (120 ml) water
• 3 tbsp soy sauce 
• 2 tbsp rice vinegar
• 2 tbsp maple syrup 
• 1 tbsp cornstarch
• 1/2 tsp smoked paprika
• 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies 

For the skillet:

• 2 tsp oil or water
• 4 cloves garlic minced
• 1 tbsp fresh ginger minced
• 3/4 tsp peppercorns (optional)
• 1 small/medium bell pepper sliced into fine strips
• 1 tsp sesame seeds
• fresh chives chopped
• peanuts (optional)

🍲 How To Make Pioneer Woman Kung Pao Cauliflower  

1. In a big bowl, mix cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it rest for a minute.
2. Add cauliflower pieces to the bowl and stir until they’re coated with the batter.
3. Spread the cauliflower on the baking sheet and bake for around 20 minutes.
4. In a skillet, heat oil (or water) over medium heat. Add garlic, ginger, and peppercorns. Cook for 1 minute.
5. Add bell pepper and cook for 5-6 minutes with a lid on, stirring often. Add more water if needed.
6. For the sauce, mix water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne in a bowl.
7. Pour the sauce into the skillet and bring it to a boil. Let it simmer for 1 minute.
8. Add the baked cauliflower to the skillet and toss to coat.
9. Put everything back on the baking sheet and bake for another 10-15 minutes for extra crispiness, or serve immediately.

💭 Recipe Tips:

• Crispy Cauliflower: For extra crispiness, ensure the cauliflower florets are spread out evenly on the baking sheet during baking.
• Adjusting Spice: Control the level of heat by adding more or fewer dried chilies or cayenne pepper according to your preference.
• Consistency of Batter: Aim for a smooth and thick batter consistency to properly coat the cauliflower florets.

🧆 What To Serve With Kung Pao Cauliflower?

You can serve kung pao cauliflower with Mac And Cheese, Tennessee Onions, Marinated Mozzarella Balls, Broccoli Cheese Rice Casserole,  Mushroom Rice Pilaf.

🎚 How To Store Leftovers Kung Pao Cauliflower?

• In the fridge: Store leftovers kung pao cauliflower in an airtight container in the refrigerator for  3 days.
• In the freezer: You can store leftovers kung pao cauliflower in a freezer-safe container for 1 month.

🥵 How To Reheat Leftovers Kung Pao Cauliflower?

• In the oven: Reheat leftover Kung Pao Cauliflower in a preheated oven for 4 minutes at 350°F.
• In the microwave: Microwave leftover Kung Pao Cauliflower on high for 2-3 minutes, or until heated through.
• On the stove: Reheat leftover Kung Pao Cauliflower in a skillet over medium heat for 3-5 minutes, stirring occasionally.

FAQ’S:

More Pioneer Woman Recipe:

• Pioneer Woman Beef With Snow Peas
• Pioneer Woman Whiskey Carrots
• Pioneer Woman Tennessee Onions

Pioneer Woman Kung Pao Cauliflower Nutrition Fact:

• Calories: 266
• Fat: 4g
• Carbohydrates: 37g
• Fiber: 10g
• Sugar:10g
• Protein: 14g