Gluten-Free Kung Pao Cauliflower

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Average Rating: 5 | Rated By: 16 users

A vegan Gluten-Free Kung Pao Cauliflower recipe. The cauliflower is baked in a crispy light batter then tossed in the most flavourful kung pao sauce filled with veggies and topped with sesame seeds and green onions. This cauliflower recipe is a must try!


Kung Pao Cauliflower, gluten free


A Classic Kung Pao is a spicy, stir-fried Chinese dish made with chicken, peanuts or cashews, vegetables, and chilli peppers. In this kung pao recipe, I replaced chicken, a classic component of kung pao recipe, with healthy cauliflower.

The cauliflower provides great texture without skipping on flavour. The cauliflower is lightly coated with a crispy batter, making this gluten-free kung pao cauliflower dish absolutely delicious and satisfying.

I love to experiment with nourishing ingredients such as cauliflower. This cauliflower recipe is ideal for people that follow a vegan or vegetarian diet. Cauliflower is an excellent vegetable to use in keto recipes because it has only 3 net carbs per 100 grams.

This delicious vegetable is also low in calories, only 25 calories per 100 grams. Two of our most popular cauliflower keto recipes are the Garlic Mashed Fauxtatoes and Chicken and Chorizo Cauliflower Paella.


Kung Pao Cauliflower, gluten free


The recipe details!

You may think that this gluten-free kung pao cauliflower recipe is complicated. Not at all! Once you prep the veggies, total hands-on time is 10 minutes. The cauliflower is made simply by tossing small cauliflower florets in a simple batter.

The gluten-free batter is made with protein-packed chickpea (garbanzo bean) flour, arrowroot starch, dairy-free milk and gluten-free tamari sauce. Then the cauliflower is baked until crispy. There is no deep-frying keeping this cauliflower recipe as healthy as possible.

The sauce is all about stir-frying onions, garlic, ginger, bell peppers, and carrots with a kung pao sauce. To make the kung pao sauce, mix tamari sauce, hoisin sauce, rice vinegar, maple syrup, arrowroot starch, sesame oil and water. Add the sauce to the veggies and cook until the sauce thickens and the vegetables are tender.

Once the kung pao sauce is ready, just before serving, add the crispy cauliflower and toss it with the sauce. As promised, this gluten-free kung pao cauliflower recipe is effortless. 


Kung Pao Cauliflower, gluten free


Although traditional kung pao recipe has added nuts such as peanuts or cashews, I did not add them to this recipe. I felt that this cauliflower recipe did not need them. Also, some people are allergic to nuts, so I did not want them in this recipe. You will find that this cauliflower dish tastes so incredibly delicious even without them!

What to serve with kung pao cauliflower?

There are many options to add to this dish. While the weather is hot, I like to serve the kung pao cauliflower in lettuce leaves. The crispy romaine lettuce brings freshness to the spicy kung pao cauliflower dish, keeping it on a light note.

Once the weather starts to cool, I like to serve it over rice noodles or rice. Just before serving, I add thinly sliced green onions and plenty of sesame seeds. Enjoy!


  • 1 medium head of cauliflower, cut into bite-size pieces
  • 1/2 cup gluten-free chickpea (garbanzo bean) flour
  • 1/4 cup arrowroot starch/flour
  • 1/2 cup dairy-free milk
  • 2 tsp. GF sodium-reduced tamari sauce
  • 2 Tbsp. Extra virgin olive oil
  • 1 1/2 tsp. Sesame oil
  • 1/2 small onion, diced
  • 4 garlic cloves, sliced
  • 1 large red or orange bell pepper, sliced
  • 1 medium carrot, diced
  • 1/2 tsp. GF red chilli pepper flakes or to taste
  • 1 Tbsp. Rice vinegar
  • 1 Tbsp. Sweetener, I used pure maple syrup
  • 1 Tbsp. minced or grated ginger
  • 2 tsp. Arrowroot starch/flour
  • 1/2 cup water
  • Optional toppings: sliced green onions, sesame seeds
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  • Preheat oven to 425 F Line a large baking tray with parchment paper and brush with cooking oil
  • In large bowl mix chickpea flour, 1/4 cup arrowroot starch, milk and tamari sauce. Add cauliflower pieces and toss to coat thoroughly. Spread cauliflower pieces on the baking sheet without touching and bake for 20 minutes
  • In the meantime, using a large skillet or a wok heat the olive oil and sesame oil over medium heat. Add onions, garlic, bell pepper, carrots and chilli pepper flakes. Stir-fry for about 5 minutes, until the veggies start to soften
  • Using a small bowl whisk together tamari sauce, hoisin sauce, rice vinegar, maple syrup, ginger, arrowroot starch and water. Add to the skillet and cook until the sauce starts to thicken, and the veggies are tender. If the sauce is too thick, add a little more water.
  • Add the baked cauliflower pieces and gently toss to combine to coat the cauliflower with the sauce. Serve with preferred toppings.
  • Leave a Comment

    6 Responses to Gluten-Free Kung Pao Cauliflower

    • Kiki August 5, 2020

      Just made this cauliflower recipe, it was so good! thank you 🙂

      • Kristina August 5, 2020

        thats wonderful!

    • Rosa October 23, 2021

      this is sooo good!!!

      • Kristina October 23, 2021

        thats so good to hear Rosa, thank you

    • Annette February 6, 2022

      OMG!!! This was amazingly delicious. Thank you so much for sharing this recipe!!!

      • Kristina February 7, 2022

        thank you Annette, I am thrilled that you liked the kung pao cauliflower!

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