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Kung Pao Cauliflower

Updated: Aug 12, 2019

Kung Pao Cauliflower is trending in gourmet restaurants coast to coast. I'll show you how to have this spicy, sweet twist on a classic without the lectins.

Lectin Free Gourmet Kung Pao Cauliflower

Kung Pao Cauliflower! It's the hottest dish trending in restaurants across the America. But peanuts, soy sauce, crushed red pepper, and cornstarch can all wreak havoc on our guts. Fortunately, this lectin free gourmet recipe makes it easy for Plant Paradoxers to enjoy this hot dish!

It's fun to see crucifers gaining real estate on gourmet menus. But I'm not surprised. Cauliflower tastes amazing and it's so versatile. It's about time it got its due respect.

Kung pao is a sweet and spicy stir fried Sichuan Chinese dish typically made with chicken or beef.

My LFG Kung Pao Cauliflower is so quick and easy to make. To make it lectin free we have to make a few swaps. One of which is corn syrup for IMO syrup. IMO stands for isomaltoogliosaccharide syrup, a prebiotic fiber sweetener with no sugar. If you get the right kind, it can be wonderful! GREAT FOR YOUR GUT!

I use it to give dishes a sweet, stickiness instead of corn syrup. I like Fiber Yum brand because it's made from the cassava plant, not corn, and comes in a big jug that's easy to dispense a little at a time. This brand is sometimes hard to find. You could also use yacon syrup, which is also a prebiotic sweetener with fructooligosaccharides (DP 3+) but slightly different set of short-chain carbohydrates (fructo instead of isomalto). Yacon syrup is more easily found, I just prefer the taste of IMO syrup. Plus yacon has some sugar and the IMO syrup I like has zero. Here are links to both products on Amazon.

Worried about flavor with all the ingredient swaps? Don't be! This LFG Kung Pao flavor is spot on. And, POW, it has just enough heat to hit you right in the kisser.

Let's get to making this amazing LFG dish.


The Recipe

LFG Kung Pao Cauliflower

1 10 oz. Bag Frozen Organic Cauliflower Florets

1 T Black Sesame Oil

2 Cloves Garlic (minced)

1 T Mirin Rice Wine (no added sugar)

1 T Coconut Aminos

1 T IMO Syrup or Yacon Syrup

1 T Sriracha

1 t Raw Organic Honey

2 Green Onions (diagonally sliced into 1/2-inch segments)

1/4 C Raw Slivered Almonds


Step 1: Stir Fry Cauliflower

Begin by heating an enameled Dutch oven on high. Add sesame oil, garlic and cauliflower. Saute for one minute. Add rice wine, coconut aminos, IMO syrup, sriracha and honey. Stir fry until the sauce thickens. The cauliflower will take on the glaze and there will be very little sauce in the pan.

Step 2: Add Onions

To the stir fry, add the sliced green onions. Stir fry for about 30 seconds until onions are bright green, but still crunchy. Transfer the stir fry onto a serving plate. Keep pan on heat.

Step 3: Toast Almonds

Quickly add the almonds to the pan. Toast for about 30 seconds. They should take on some of the brown bits from the pan as they toast. Top the dish with the toasted almonds and serve.


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