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Kung Pao Cauliflower & Brown Rice

Kung Pao Cauliflower & Brown Rice

Rating
4rating out of 5

(107 reviews from our customers)

Prep Time

40 min

Cuisine

Chinese

This satisfying veggie twist on a Chinese takeaway classic will go down a treat with the whole family. You’ll make a spicy, sweet and sour kung pao sauce with ginger, garlic, chilli and hoisin. Serve over brown rice and top with spring onion and roasted peanuts. (Dairy-free: see our FAQs for details).

Prep Time

40 min

Cuisine

Chinese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
Red-pepper
1 red pepper
Cauliflower
1 cauliflower
garlic-clove
2 garlic clove
fresh-ginger
15g fresh root ginger
Cornflour
1 tbsp cornflour
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
Spring-onion
3 spring onions
rice-vinegar
1 tbsp rice vinegar
Shaoxing wine (3.18)
2 tbsp Shaoxing wine †
roasted peanuts
1 bag of roasted peanuts †
Hoisin-sauce
1 tbsp hoisin sauce †
brown-rice
130g brown rice
Sesame-oil
2 tbsp toasted sesame oil †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 red pepper
  • 1 cauliflower
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tbsp cornflour
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 1 tbsp rice vinegar
  • 2 tbsp Shaoxing wine<span class="strong">†</span>
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 1 tbsp hoisin sauce<span class="strong">†</span>
  • 130g brown rice
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 588 kJ
140 kcal
2499 kJ
595 kcal
Fat
of which saturates
5.8 g
1 g
24.7 g
4.2 g
Carbohydrate
of which sugars
17.9 g
3.5 g
76 g
14.9 g
Fibre 2 g 8.6 g
Protein 4 g 17.1 g
Salt 0.43 g 1.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 red pepper
red pepper
1 cauliflower
cauliflower(100%)
1 garlic clove
garlic
15g fresh root ginger
ginger
1 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1 tbsp rice vinegar
rice, salt, water
2 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
1 tbsp hoisin sauce
water, sugar, soy bean paste (8%) (water, soya beans, rice, salt), garlic puree (35%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise], red chilli paste (red chilli peppers, salt,acidity regulator: acetic acid), yeast extract paste (yeast extract,salt), salt, acidity regulator: citric acid
130g brown rice
brown rice
1 toasted sesame oil sachet (30ml)
sesame seed (100%)
Allergens
  • Allergens highlighted by † (gluten, soya, sulphites, peanut, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Kung Pao Cauliflower & Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the cauliflower[s] into small florets

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

 

 

2 Kung Pao Cauliflower & Brown Rice

Add the cauliflower florets and red pepper to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good old mix up and put the tray in the oven for 20-25 min or until the cauli is golden and crisp

3 Kung Pao Cauliflower & Brown Rice

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

4 Kung Pao Cauliflower & Brown Rice

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

5 Kung Pao Cauliflower & Brown Rice

Add the chopped ginger, garlic and chilli (Can't handle the heat? Go easy!) to a separate pot off the heat

Add the soy sauce, Shaoxing wine, hoisin sauce, toasted sesame oil, rice vinegar, 1/2 tbsp [1 tbsp] sugar and 100ml [200ml] water – this is your kung pao sauce

6 Kung Pao Cauliflower & Brown Rice

Trim, then slice the spring onions finely

 

7 Kung Pao Cauliflower & Brown Rice

Once the cauliflower is almost ready, heat the kung pao sauce up over a medium heat

Add the cornflour and whisk to combine

Cook for 1-3 min or until it's thickened, then remove from the heat 

8

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Serve the roasted cauliflower and red pepper over the brown rice

Top with the spring onion and roasted peanuts

Drizzle over the kung pao sauce

Enjoy! 

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