Spicy Cauliflower Stir-Fry




Spicy Cauliflower Stir-Fry



A quick and easy vegan stir fried cauliflower dish that creates a great texture, just like oven-roasted. It uses a pungent, savory, and slightly sweet sauce to bring out the greatness of the cauliflower.


1 small head (400 grams / 14 ounces) cauliflower
1 and 1/2 tablespoon peanut oil (or vegetable oil)
1 teaspoon whole Sichuan peppercorn
4 cloves garlic, sliced
1 large piece ginger, sliced into strips
5 dried chili peppers
1 tablespoon light soy sauce
1 teaspoon sugar
1/4 teaspoon salt



Step 1: Cut cauliflower into bite-sized florets and rinse with tap water. Drain and set aside.



Step 2: Add 1/2 tablespoon of oil in a wok and turn to low heat. Add Sichuan peppercorn. Stir and cook until fragrant and the peppercorn turns dark brown, about 1 minute. Scoop out peppercorns and discard them.

Add the remaining 1/2 tablespoon of oil in the same wok over medium high heat until hot. Add garlic, ginger, and dried chili peppers into the wok (for extra spiciness, break the chili peppers apart by hand before adding them). Stir a few times until fragrant.

Add cauliflower. Stir and cook until the cauliflower is charred on the surface and almost cooked through, about 4 minutes. If the wok gets too hot, turn to medium heat. You should hear a vibrant sizzling during the cooking, but without burning the cauliflower.


Step 3: Swirl in light soy sauce and sprinkle the sugar and salt over the cauliflower. Stir to mix well, for about 30 seconds. Turn to lowest heat. Taste the cauliflower (be careful, it’s hot) and adjust the seasoning as needed, by adding a bit more salt, and mix well again.


Transfer to a plate and serve warm as a side dish.