Kung pao cauliflower
- Published: 6 Nov 19
- Updated: 18 Mar 24
A spicy Chinese favourite gets a low-cal veggie makeover, with less than 250 calories per portion. The sauce also works well with tofu, or opt for sliced chicken breast for a meatier version.
For another show-stopping way with this winter veg, check out our whole baked cauliflower with pearl barley, wild mushrooms and cheese.
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Serves 2 -
Hands-on time 10 min, oven time 25 min
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Recipe from October 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 240kcals
- Fat
- 14g (2.6g saturated)
- Protein
- 13g
- Carbohydrates
- 12.2g (7.7g sugars)
- Fibre
- 5.8g
- Salt
- 1.6g
delicious. tips
Next time, try this sauce with tofu or sliced chicken breast (if you’re not vegan/vegetarian).
Make the sauce up to a few hours ahead and keep covered in the fridge.
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