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Cauliflower Kung Pao with Brown Rice

Experience the flavors of Cauliflower Kung Pao, served with Brown Rice and veggies

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Vegetable oil | Salt | Black pepper | Chopping board | Knife | Baking tray | Cooking pot | Cooking pan

Cooking Instructions


Step 5 : Final Touches

Add roasted vegetables to the pan, simmer for 2-3 minutes, and toss to coat.

450 ml Water for Rice
150 g Brown Rice
7 g Garlic
10 g Ginger
140 g Red Bell Pepper
10 g Spring Onion
380 g Cauliflower
20 g Peanut
80 g Home Made Kung Pao Sauce
70 ml Water


Nuts, Soy

Step 1 : Cook the Rice

While preparing everything, preheat the oven to 200°C/180°C (fan) gas 7. Boil a large pot of water with 1/2 tsp of salt, add rice, cook uncovered for 5 minutes, then cover and simmer on low for 15 minutes.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Veggies

Place bell pepper and cauliflower on a baking tray, drizzle with olive oil, and season with salt and black pepper. Mix and roast for 20-25 minutes until the cauliflower is golden and peppers are tender.

Step 2 : Prep the Ingredients

Finely chop garlic and ginger. Cut bell pepper into bite-size pieces and cauliflower into florets.

Step 4 : Make the Sauce

Heat a cooking pan over a low heat with a drizzle of oil, add the ginger and garlic and stir for 10-30 seconds, until fragrant. Pour the kung pao sauce and simmer on a medium heat for 5-8 minutes or until the sauce has thickened.

Step 6 : Serve and Enjoy!

Plate the brown rice, top with kung-pao cauliflower, garnish with spring onion, and sprinkle with crushed peanuts.


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