Simple, practical, and full of everyday flavour, Kung Pao Grilled Cauliflower Tacos is a Mexican main course made with small head cauliflower [450 grams], green pepper, and red pepper in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 25 minutes
- Cook time: 15 minutes
- Total time: 40 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1 small head cauliflower [450 grams]
- 1/2 green pepper (diced)
- 1/2 red pepper (diced)
- 1/2 cup P.F. Chang's® Kung Pao Sauce (divided)
- 1/3 cup roasted peanuts
- 2 stalks of spring onion green (chopped)
To serve
- 5-6 corn tortillas
- avocado or guacamole
- lime wedges
- 2 tablespoons P.F. Chang's® Kung Pao Sauce (optional)
Method
- Place cauliflower florets and diced peppers in a ziplock bag.
- Add 1/2 cup P.F. Chang's® kung pao sauce to the bag. Mix till all the veggies are coated with the sauce. Place the bag inside the refrigerator for 20-30 minutes.
- Grill the veggies till they are soft and done.
- Transfer to a wok and toss with roasted peanuts and spring onion greens. At this point you may also add more of the kung pao sauce for extra flavor.
- Warm the tortillas, place the grilled kung pao cauliflower and top with avocado slices or guacamole and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
