Stir-Fried Kung Pao Cauliflower with Peanuts and Chili

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Crisp cauliflower florets tossed in a savory-sweet chili sauce with toasted peanuts and fresh ginger for a quick weeknight favorite. This Asian recipe (vegetarian), ready in about 25 minutes, pairs cauliflower, vegetable oil, dried red pepper flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head (about 3 cups florets) cauliflower
• 1 tbsp vegetable oil
• 1/2 tsp dried red pepper flakes
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup, roughly chopped peanuts
• 2, sliced green onions

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Instructions

1. Step 1: Cut cauliflower into 1/2-inch florets. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2. Step 2: Add 1/2 tsp dried red pepper flakes, 2 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
3. Step 3: Add 3 cups cauliflower florets and stir-fry for 5 minutes until tender-crisp.
4. Step 4: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl. Pour over cauliflower and toss to coat.
5. Step 5: Cook for 2 more minutes, then stir in 1/4 cup chopped peanuts and 2 sliced green onions. Cook for 1 minute until heated through.