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Kung Pao Cauliflower Bites

by Chris Salicrup and Merle O'Neal

Inspired by


for 4 servings


  • 1 cup
    all-purpose flour (125 g)
  • 1 teaspoon
    baking soda
  • 1 ½ cups
    soy milk, or water (360 mL)
  • 1 head cauliflower, cut into florets


  • ½ cup
    soy sauce (120 mL)
  • ½ cup
    agave nectar (120 mL)
  • 1 tablespoon
    sesame oil
  • 1 tablespoon
    rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons
  • 1 tablespoon
  • fresh chives, finely chopped, for serving
  • sesame seeds, for serving
  • rice, cooked, for serving
    Calories 382
    Fat 5g
    Carbs 73g
    Fiber 5g
    Sugar 34g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
  3. Add the cauliflower florets to the batter and toss until fully coated.
  4. Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
  5. Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
  6. Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
  7. Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
  8. Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
  9. Enjoy!




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