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  • Stir-fry :

  • 1 small head of cauliflower (about 550-600g), cut into bite-sized pieces

  • 1 tbsp cornstarch

  • 1 tbsp dark soy sauce*

  • 1/2 spring onion, roughly chopped

  • 1cm piece of ginger, minced

  • 2 garlic cloves, minced

  • 20g of roasted peanuts, roughly chopped

  • 6-8 dried chilli peppers (optional)

  • 2 tbsp Danwood Smoked Oil®

  • Kung Pao sauce :

  • 1/2 tbsp dark soy sauce*

  • 1 tbsp light soy sauce*

  • 1 tbsp Danwood Smoky Vinegar®

  • 2 tbsp maple syrup

  • 2 tsp cornstarch

  • 6 tbsp water

  • 1/2 tsp Chinese chilli oil (optional)



  • Preheat the oven to 180˚C.

  • Put the florets in a large mixing bowl, adding 1 tbsp cornstarch and 1 tbsp dark soy sauce. Mix well, making sure each cauliflower floret is coated evenly.

  • Place the cauliflower on a baking tray lined with parchment paper. Bake in the oven for 15 to 20 minutes until the cauliflower is golden and tender. To test the tenderness, poke a floret with a fork to see if it’s tender all the way through.

  • Combine all the ingredients for the Kung Pao sauce in a bowl and mix well.

  • Heat Danwood Smoked Oil® in large, non-stick frying pan on a medium heat. Add the minced garlic, ginger, dried chilli, and spring onion and fry for 2-3 minutes to infuse the flavours.

  • Turn the heat down to medium-low and add the cauliflower florets. Give the Kung Pao sauce a quick stir and add this to the pan.

  • Quickly stir-fry everything together for a couple of minutes until each floret is evenly coated.

  • Sprinkle with chopped peanuts and toss for another minute, then finally garnish with the spring onion and serve hot with either rice or noodles.

* Regular soy sauce is made with fermented wheat.


* Use gluten-free soy sauce if you are gluten intolerant.

poultry smoky spicy kungpao cauliflower

This Kung Pao cauliflower is a delicious , meat-free Chinese takeaway alternative to the classic Kung Pao Chicken . It is sweet , spicy , smoky , finger-licking tasty , and comforting .

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