Kung Pao Cauliflower & Prawn Stir Fry

2 min read
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double the vegetables.

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Serves: 4


  •  ¼ cauliflower, broken into florets
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely sliced
  • ½ red chilli, finely sliced
  • Thumb-sized piece of ginger, finely grated
  • 60g raw king prawns
  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 3 spring onions, shredded
  • 15g peanuts, roughly chopped
  • Cooked brown rice to serve


  1. Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of oil and grill for 15-20 minutes or until tender and golden around the edges.
  2. When the cauliflower is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli, and ginger, and cook for 1 minute. Rause the heat and add the prawns to fry for 1 minute.
  3. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with spring onions and peanuts, and serve with rice.

Credit: Esther Clark