Stir-Fried Organic Cauliflower
This Spicy Sichuan Cauliflower Stir-Fry is a bold and addictive dish that brings the fiery flavors of Sichuan cuisine to your table. Tender organic cauliflower florets are soaked for crispness, then wok-tossed with aromatic scallions, ginger, garlic, and numbing Sichuan peppercorns for a dynamic kick. The magic happens when red oil bean paste caramelizes into a rich, spicy base, enhanced by soy sauce, sugar, and a hint of sesame oil for depth. Quick yet packed with layers of heat and umami, this vegan-friendly stir-fry is irresistibly savory with just the right balance of spice. Perfect as a side or main over rice, it’s so delicious you’ll keep craving more!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
organic cauliflowerThe aromatics
🧅
scallions🧅
ginger🧅
garlic🧅
dried chili peppers🧅
Sichuan peppercornsThe sauce & seasonings
🧂
red oil bean paste🧂
sugar🧂
soy sauce🧂
salt🧂
sesame oilInstructions
1. Step 1
Wash and cut the organic cauliflower into small florets.
2. Step 2
Soak the cauliflower in water with an appropriate amount of salt for 10 minutes.
3. Step 3
Rinse the cauliflower with clean water and drain.
4. Step 4
Slice the scallions, ginger, and garlic, cut open the dried chili peppers, and prepare the Sichuan peppercorns.
5. Step 5
Stir-fry the scallions, ginger, garlic, Sichuan peppercorns, and chili peppers in cold oil.
6. Step 6
Add a scoop of red oil bean paste and stir-fry until the oil is red.
7. Step 7
Add the drained cauliflower and stir-fry.
8. Step 8
Add half a scoop of sugar, one scoop of soy sauce, and an appropriate amount of salt (if more bean paste is used, salt can be omitted). Stir-fry until the cauliflower is cooked, then add a few drops of sesame oil and stir well before turning off the heat.
9. Step 9
This dish may seem simple, but it is always not enough to eat.
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