Cauliflower Kung Pao
Kung Pao is a take away favourite, and this plant based edition ticks so many boxes for flavour, nutrition and simplicity. This will become a staple! Kung Pao is a take away favourite, and this plant based edition ticks so many boxes for flavour, nutrition and simplicity. This will become a staple!
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
red pepper - orange, green pepper, carrot, leeks, baby courgette
spring onion - red onion, leeks, shallot
peanuts - sunflower seeds, sesame seeds
Plantpoints
fibre
vegetables
spices
User comments (9)
Great !
Absolutely delicious!
Great flavours, easy to put together. I used broccoli instead of cauliflower this time.
Very good. Excellent flavour. Don't miss meat but would be easy to substitute if you wanted to
Amazing recipe! My 12 year old son loved it too, and he has refined tastes! The recipe is so adaptable - I didn’t have a whole cauliflower, so I used frozen cauliflower rice, and it still worked.
Enjoyed this recipe. I used chilli flakes. The measures are a bit confusing 😕
Great recipe. Quick and easy to cook and tastes great, we’ll definitely be doing this again soon. Only observation is that you need water to loosen up the sauce when you’ve added it.
Delicious, really enjoyed the flavours, sesame and ginger are a good combo, peanuts and spring onion make a great crunchy topping.
Scaled up to serve 5 but the sichuan peppercorns were overpowering