Description
This Spicy Cauliflower Stir-Fry is a vibrant and flavorful vegetarian dish featuring tender cauliflower florets sautéed with aromatic garlic, ginger, and red bell peppers. Tossed in a tangy and spicy soy-based sauce, it makes for a quick and healthy main course perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 4 cups cauliflower florets
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1-2 teaspoons chili garlic sauce or sambal oelek (adjust to taste)
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Finishing Ingredients
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Heat oil and cook cauliflower: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower florets and cook, stirring occasionally, until they start to brown on the edges, about 5-6 minutes.
- Add aromatics and vegetables: Stir in the sliced onion, minced garlic, grated ginger, and sliced red bell pepper. Cook for another 3-4 minutes until the onions are translucent and the mixture is fragrant.
- Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, brown sugar, cornstarch, and water until smooth and well combined.
- Combine sauce with vegetables: Pour the sauce mixture into the skillet. Stir continuously for 2-3 minutes over medium heat until the sauce thickens and coats all the vegetables evenly.
- Finish and garnish: Drizzle the stir-fry with sesame oil, then remove from heat. Serve hot, garnished with sliced green onions and toasted sesame seeds.
Notes
- Add tofu or chickpeas for extra protein.
- Adjust the amount of chili garlic sauce to control the heat level.
- Serve over steamed rice or noodles for a full meal.
- Can be made gluten-free by using tamari instead of soy sauce.
