Kung Pao Yuzu Cauliflower Bowls

Cauliflower florets star in this vegetarian take on Kung Pao and Jasmine Rice, spiked with tangy yuzu juice, dried chili peppers and Szechuan peppers.

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Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 6 to 8
Ready in
TOTAL TIME 35 mins (+ 10 mins Standing Time)

Ingredients

  • 2 bags Success® Jasmine Rice
  • 6 tbsp soy sauce
  • 6 tbsp yuzu juice
  • 6 cups small cauliflower florets
  • 3 tbsp cornstarch
  • 6 tbsp honey
  • 6 tbsp water
  • 1/4 cup sesame oil
  • 4 to 8 spicy dried chili peppers
  • 7 green onions, thinly sliced, divided
  • 4 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1 1/2 tsp Szechuan peppercorns or black pepper
  • 6 tbsp roasted peanuts, chopped

Instructions

  • You won’t regret swapping the chicken for cauliflower in this Kung Pao. This flavorful bowl may bite back as it’s loaded with both dried chili and Szechuan peppers, as well as zesty yuzu, and all on top of a bed of fragrant Thai Jasmine Rice.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, in a small bowl, whisk together soy sauce and yuzu juice. In medium bowl, toss cauliflower florets with half of the yuzu mixture. Sprinkle cornstarch over top; toss well. Let stand for 10 mins.

    Step 3

  • Whisk together remaining yuzu mixture, honey and water; set aside.

    Step 4

  • Heat sesame oil in large wok or skillet set over medium-high heat; cook cauliflower, stirring, for 2 to 3 mins or starting to brown. Stir in chili peppers, two-thirds of the green onions, garlic, ginger and peppercorns; cook, stirring, for 3 to 4 mins or until cauliflower is tender-crisp. Stir in reserved yuzu-honey mixture; bring to boil. Cook for 2 to 3 mins or until cauliflower is tender and sauce is thickened.

    Step 5

  • Serve cauliflower over rice; garnish with peanuts and remaining green onions.

    Pro Tip

    For dried chilies, use chiles de árbol, Japones or Thai bird’s- eye chilies.

The Spiciness of Dried Peppers

There’s no need to feel overwhelmed by the options of dried chilis; in fact, take this opportunity to customize your bowl to your liking! Follow this handy dried chili pepper guide to get the heat just right!

Ancho: For a mild spice with fruit notes, opt for ancho – the dried version of the poblano.

Mulato: Interestingly, this is another poblano possibility! However, this dried pepper is generally used for moles and other sweet treats because it’s slightly sweeter than chocolate!

Chipotle: A dried jalapeño pepper, chipotle will add depth of flavor with a touch of heat.

Homemade Roasted Peanuts

Bake at 350 °F for 15-25 minutes until unshelled peanuts are a light golden brown, stirring 1 or 2 times. If you don’t want to heat up the whole house, you could even fire up the microwave oven. Upon removal, the toasted nuts will be very hot, and will continue cooking, so give them 10 minutes or so to cool. That papery skin should be removed at some point; however, they will pop right off after roasting, so you may want to hold off until after they cool. In fact, you can throw all the cooled peanuts in a bowl, agitate, and separate; then, simply pick out the peanuts! Make a big batch and save for a tasty topping on dishes like this mouthwatering Shrimp Pad Thai with Jasmine Rice.

Pro-tip: For an extra boost of flavor, sprinkle on salt, spices, or dried herbs before or after roasting.

Recipes with Yuzu

Can’t get enough of that zesty flavor? This citrus is used to flavor many signature plates in Japan. Mix it with mayonnaise for a light yet satisfying topping; drizzle it atop a heap of fresh vegetables and fluffy rice – like in this Hearts of Palm “Ceviche” – for a guaranteed crowd pleaser.

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