Roasted Cauliflower
Hot Dishes

Roasted Cauliflower

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Roasted Cauliflower

About This Recipe

This crispy and flavorful stir-fried cauliflower is a delicious vegetarian dish packed with bold spices and aromatic ingredients. Tender cauliflower florets are blanched to perfection, then stir-fried with fragrant ginger and scallions for a savory base. The high-heat cooking method locks in texture while drawing out moisture, creating a satisfyingly crispy bite. A blend of chili powder and cumin powder adds a smoky, slightly spicy kick, balanced by a touch of sugar and light soy sauce for depth. Quick and easy to prepare, this dish highlights the natural sweetness of cauliflower while infusing it with rich, warming flavors. Perfect as a side or a light main, this stir-fry is a must-try for anyone who loves vibrant, spice-forward vegetable dishes. The final sprinkle of cumin powder enhances the aroma, making every bite irresistible!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • cauliflower 300g
The aromatics
  • ginger 10g (sliced)
  • scallion 30g (chopped)
The sauce & seasonings
  • oil 1 tbsp
  • chili powder 1 tsp
  • cumin powder 1 tsp

menu_book Directions

1
Step 1
Step 1
Break the cauliflower into small florets and wash them clean.
2
Step 2
Step 2
Put water in a pot, and after the water boils, blanch the cauliflower and then drain the water.
3
Step 3
Step 3
Put oil in the pot, and after the oil is hot, add ginger slices and scallion segments to stir-fry until fragrant.
4
Step 4
Step 4
Add the cauliflower and stir-fry over high heat to remove the moisture from the cauliflower.
5
Step 5
Step 5
When the cauliflower turns yellow, add salt, light soy sauce, and sugar, and continue to stir-fry.
6
Step 6
Step 6
When the cauliflower is dry and loose, add chili powder and cumin powder, and stir-fry.
7
Step 7
Step 7
Finally, add some cumin powder when turning off the heat, and then serve.

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