Kung Pao Cauliflower Assembly Instructions

Kung Pao Cauliflower Assembly Instructions

sara reillyAugust 31, 2020

Meatless Monday, August 31, 2020


Crispy fried cauliflower tossed in a spicy chili peanut sauce, served with shitake & quinoa rice pilaf and a Gai lan style ginger-garlic spinach and broccoli stir fry.

Assemblage Difficulty: 3 out of 10


  • 1 pan kung pao cauliflower
  • 1 pint chili-peanut sauce
  • 1 round pan shitake & quinoa rice pilaf
  • 1 bag brocolli
  • 1 bag spinach
  • 1 small bag ginger garlic seasoning for veggies
  • 1 small bag almonds
  • 1 small bag chili threads
  • 1 pat of margarine


  • Preheat oven to 400, place uncovered pan of cauliflower and covered pan of pilaf into oven and bake cauliflower for 20-30 minutes or until 165 degrees.
  • Warm chili peanut sauce on the stovetop over medium heat or in the microwave in a safe dish stirring every 30 seconds until 165 degrees.
  • Heat large fry pan over medium high heat, once hot add margarine, once melted add brocolli and saute for a minute or two then add spinach and bag of ginger garlic seasonings and stir often until wilted. 
  • Toss or drizzle sauce with cauliflower.


  • Divide cauliflower, pilaf and veggies amongst dinner plates.
  • Garnish veggies with almonds.
  • Garnish Cauliflower with small pinch of chili threads.