Chinese-American · main

Kung Pao Cauliflower

Kung Pao Cauliflower reads sweetness 6.2, umami 5.7 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 6.6 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sweetness 6.2 · Umami 5.7 · Salinity 5.0 · Nutty 4.1 · Richness 3.9 · Allium 3.9 · Sourness 3.4 · Funk & Ferment 2.7 · Heat 2.3 · Warm Spice 2.2 · Herbaceous 2.1 · Earthy 1.6 · Bitterness 1.2 · Floral 1.2 · Fruity 1.2

What's in it (16)

• head cauliflower — 907 g
• oil — 41 g
• salt — 5 g
• black pepper — 3 g
• soybean soy sauce — 44 g
• rice wine vinegar — 22 g
• hoisin sauce — 15 g
• granulated sugar — 25 g
• cornstarch — 15 g
• unsalted sunflower kernels — 79 g
• chiles — 30 g
• red chili flakes — 3 g
• garlic — 15 g
• ginger — 15 g
• scallions — 400 g
• white rice — 532 g

Time & effort: about 34 min (33 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 154 kcal, 3.6 g protein, 4.1 g fat, 25.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oven to 450 F. On a rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of the oil, the salt, and the pepper. Roast, flipping once, until deeply browned and tender-crisp at the edges, 25-28 minutes.
2. Meanwhile, whisk the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch with 3 tablespoons water in a small bowl until the cornstarch is fully dissolved; set aside.
3. Toast the peanuts in a dry medium skillet over medium heat, stirring often, until fragrant and a shade darker, 2-3 minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the same skillet over medium-high heat. Add the dried chiles and red pepper flakes; stir constantly until the chiles darken and turn fragrant, 30-45 seconds (watch closely, they burn fast).
5. Add the garlic, ginger, and scallion whites to the skillet; stir-fry until fragrant and just golden at the edges, 30-60 seconds.
6. Whisk the sauce again and pour it into the skillet. Bring to a simmer, stirring constantly, until thickened and glossy enough to coat the back of a spoon, 1-2 minutes.
7. Add the roasted cauliflower and toasted peanuts to the skillet; toss until every piece is glazed in sauce, about 1 minute.
8. Remove from the heat and stir in the scallion greens.
9. Divide the rice among bowls, top with the kung pao cauliflower, and serve immediately.

Dishes with a similar flavor shape

• Spicy Sichuan Eggplant — Chinese · Sichuan
• Sichuan Dry-Fried Green Beans with Ground Pork — Chinese · Sichuan
• Fish-Fragrant Aubergine (Yu Xiang Qie Zi) — Chinese · Sichuan
• Vegetable Bibimbap — Korean
• Guo Bao Rou (Harbin Sweet and Sour Pork Slices) — Chinese · Dongbei

Keep reading: what sweetness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.