Spicy Stir-fried Cauliflower
A quick and easy dish combining crunchy cauliflower with bold flavors, perfect as a side or a main course.
Ingredients
Vegetables
- 1 medium head cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2-3 dried red chilies, crushed Adjust based on heat preference
- 2 tablespoons soy sauce Use tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 stalks green onions, sliced
- to taste Salt and pepper
Instructions
Preparation
- Blanch cauliflower (optional): For a crispier cauliflower, blanch the florets in boiling water for 2-3 minutes. Drain well.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
Cooking
- Add minced garlic and crushed chilies to the wok, and stir-fry for about 30 seconds until fragrant.
- Add cauliflower florets to the wok and stir-fry for 3-5 minutes, until tender-crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar. Pour over cauliflower and stir-fry for another minute to coat evenly.
- Stir in sliced green onions. Season with salt and pepper to taste.
Notes
Serve hot as a side dish alongside rice or noodles, or enjoy mixed into a salad or as a filling in wraps. The dish can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 4gSugar: 2g
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