Spicy Cauliflower Stir-Fry Dish, This roasted Cauliflower stir-fry is actually a riff on a dish we used to order in restaurants all the time in Beijing.
It was usually brought out to the table in a miniature work with a candle underneath it to keep it warm and to crisp up the cauliflower as it sat on the table in fact.
This version gets you similar results, but roasting the cauliflower first makes the process much easier.
Spooned over a pile of steamed rice, it’s a complete meal. Vegetarians will rejoice in fact.
Well, with this Meatless Monday recipe, that roasted cauliflower gets a major update.
Spicy Cauliflower Stir-Fry Dish: Directions
Wash a head of cauliflower, then slice it in half down the middle. Break the cauliflower into large pieces.
Then, using your hands, break it into very small florets! Along the way, slice off the stems if they’re very big.
You basically want a big pile of cute little cauliflower pieces, preferably without the freaky pink alien hand you see above.
I wish that alien would stay out of my kitchen! I’m tired of him photobombing my food pics.
Slice up a couple of green onions. And mince up some garlic.
Finally, slice a good-sized lime in half. That is unless limes are four million dollars where you live.
Now, to start cookin’, heat a large heavy skillet over high heat and add a teaspoon or two of vegetable oil.
When the oil is hot, throw in the cauliflower and the garlic. And start stirring it around.
Let it cook on the (very) hot pan for a couple of minutes, until it starts to get a nice color on the outside. Then pour in a little soy sauce.
Squeeze in the juice of the lime. And stir it all around. Sprinkle in most of the green onions.
And stir it all around. By now, the cauliflower is somewhat cooked but still nice and crisp.
Finally, grab some Sriracha. Or, if you don’t have it, just grab any hot sauce. Squeeze a good amount all over the cauliflower.
Then stir it all around for another 30 seconds or so until the hot sauce is all incorporated. Pile it in a bowl and sprinkle some extra green onions on top.
Add a couple of lime wedges so you can squeeze in some more lime juice. Now, you can, like, totally serve this over rice. Or noodles. Or even salad greens.
- 1 whole Head Cauliflower
- 2 teaspoons Vegetable Oil
- 2 cloves Garlic, Minced
- 1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
- 2 Tablespoons Soy Sauce
- 2 whole Green Onions, Sliced
- 1 Tablespoon Sriracha, Or Other Hot Sauce
- Lime Wedges For Serving