Stir-Fried Cauliflower
This **Spicy Sichuan Cauliflower Stir-Fry** is a bold and flavorful dish that brings heat and crunch to your table in minutes! Tender cauliflower florets are blanched to perfection, then tossed with crisp cucumber and fresh scallions for a refreshing contrast. The magic happens when fragrant Sichuan peppercorns and dried chili peppers sizzle in hot oil, infusing the dish with their signature numbing spice. Quick stir-frying locks in the vibrant flavors, creating a mouthwatering balance of heat and texture. Perfect as a side or a light main, this easy yet impressive recipe delivers authentic Sichuan taste with minimal effort. A must-try for spice lovers!
15 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
cauliflowerThe aromatics
🧅
cucumber🧅
scallionsThe sauce & seasonings
🧂
Sichuan peppercorns🧂
dried chili peppersInstructions
1. Step 1
Cut the cauliflower into florets, wash and set aside. You can boil water in the pot while cutting the cauliflower to save time.
2. Step 2
Put the cut cauliflower into the boiling water, blanch until cooked, then rinse with cold water several times.
3. Step 3
Add sliced cucumber, scallions and set aside.
4. Step 4
Heat the oil in the wok, add Sichuan peppercorns and dried chili peppers to fragrance.
5. Step 5
Pour the mixed cauliflower into the wok, stir-fry evenly and it’s done.
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