Go to all recipes
Kung pao cauliflower with rice

Kung pao cauliflower with rice


A fiery sauce adds loads of exciting flavour to this vibrant vegan plate

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2242kj 535kcal
  • Fat
    Med 28%
  • Saturates
    Low 17%
  • Sugar
    Med 28%
  • Salt
    High 28%

% of adult’s reference intake | Carbohydrates per serving : 72g


  • 1 Co-op British cauliflower, cut into florets
  • 3 tbsp sesame oil
  • 250g Co-op easy cook long grain rice
  • 1 pack Co-op trimmed spring onions, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 red chilli, sliced and deseeded
  • 5 tbsp hoisin sauce
  • 2 tbsp Co-op dark soy sauce
  • 75g peanuts, toasted and roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the cauliflower florets in a roasting tin, add 2 tbsp of the sesame oil and toss to coat
  3. Season well with freshly ground black pepper, and roast for 25 mins, until it’s starting to turn golden
  4. Meanwhile, cook the rice according to the pack instructions, then keep warm
  5. When the cauliflower is nearly ready, heat the remaining sesame oil in a large frying pan and cook the spring onion, garlic and chilli over a medium heat for 2-3 mins, until softened
  6. Remove half using a spoon and set aside
  7. Stir in the hoisin and soy sauces, gently heat, then add the roasted cauliflower and toss to coat in the sauce
  8. To serve, divide the rice between 4 serving plates, then spoon over the cauliflower and sauce, and scatter with the reserved spring onion mix and the chopped peanuts

Explore more recipes