Main CourseDinnerSide Dish

Dry Pot Cauliflower

Name: Dry Pot Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pcs cauliflower cut into florets; 3 tbsp peanut oil; 4 clove garlic minced; 1 tbsp ginger grated; 8 pcs dried red chili cut into 1-inch pieces; 1 tsp sichuan peppercorn; 2 tbsp soy sauce; 1 tsp dark soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 0.5 tsp sesame oil; 2 pcs green onion sliced

Experience the vibrant flavors of Sichuan with this vegan Dry Pot Cauliflower, featuring tender florets stir-fried to perfection with aromatic garlic, ginger, and a fiery kick from dried chilies and Sichuan peppercorns. Each bite offers a delightful balance of savory, sweet, and spicy, making it an irresistible main course or a dynamic side dish.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 162 kcal

Vegetarian

Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcscauliflower, cut into florets
3 tbsppeanut oil
4 clovegarlic, minced
1 tbspginger, grated
8 pcsdried red chili, cut into 1-inch pieces
1 tspsichuan peppercorn

sauce

2 tbspsoy sauce
1 tspdark soy sauce
1 tbsprice vinegar
1 tspsugar
0.5 tspsesame oil

garnish

2 pcsgreen onion, sliced

Equipment

Wok · Chef's knife · Cutting board · Small mixing bowl · Whisk · Spatula or wok shovel · Serving dish

The method

Step by step

1
Wash and thoroughly dry the cauliflower, then carefully cut it into bite-sized florets, ensuring they are roughly uniform in size for even cooking.
About 5 min
Cook’s note: Smaller florets will cook faster and absorb more flavor. Aim for pieces about 1 to 1.5 inches in diameter.
2
In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil. Whisk vigorously until the sugar is fully dissolved and the sauce is well combined.
About 2 min
Cook’s note: Taste the sauce and adjust sweetness or tanginess to your preference. This is your chance to fine-tune the flavor profile.
3
Heat the peanut oil in a large wok or a heavy-bottomed skillet over medium-high heat until it shimmers and just begins to smoke lightly.
About 2 min
Cook’s note: Using a wok is ideal for stir-frying as its sloped sides allow for quick, even cooking and easy tossing.
4
Add half of the cauliflower florets to the hot oil and stir-fry for 4-5 minutes, tossing frequently, until they are tender-crisp, slightly browned, and show some charred spots.
About 5 min
Cook’s note: Avoid overcrowding the wok, as this will steam the cauliflower instead of searing it. Cook in two batches if necessary to achieve proper caramelization.
5
Remove the first batch of cooked cauliflower from the wok and transfer it to a clean plate; set aside.
About 1 min
6
Add the remaining cauliflower florets to the wok and repeat the stir-frying process for another 4-5 minutes, until similarly tender-crisp and charred.
About 5 min
7
Remove the second batch of cauliflower from the wok and add it to the first batch on the plate.
About 1 min
8
Reduce the heat to medium. Add the minced garlic, grated ginger, dried red chilies, and Sichuan peppercorns to the wok.
Cook’s note: Ensure your garlic and ginger are finely minced to release their maximum aroma and flavor quickly.
9
Stir-fry the aromatics for about 1 minute, constantly moving them around, until they become fragrant and the chilies darken slightly, being careful not to burn them.
About 1 min
Cook’s note: Burnt garlic and chilies can impart a bitter taste, so keep a close eye on them and adjust heat if needed.
10
Return all of the cooked cauliflower florets to the wok with the fragrant aromatics.
11
Pour the prepared sauce evenly over the cauliflower and aromatics.
12
Toss everything together vigorously for 2-3 minutes, ensuring the cauliflower is thoroughly coated and the sauce thickens slightly and adheres to the florets.
About 3 min
Cook’s note: The sauce should reduce and become glossy, clinging to the cauliflower rather than pooling at the bottom of the wok.
13
Transfer the dry pot cauliflower to a serving dish and garnish generously with the sliced green onion.
Cook’s note: Serve immediately while hot to enjoy the best texture and flavor.

Per serving

Nutrition

65%Score

Calories: 161.6kcal
Protein: 3.8g
Carbs: 11.1g
Fat: 12.4g
Fibre: 3.4g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This dish pairs wonderfully with steamed jasmine rice or brown rice to soak up all the delicious sauce. For an extra layer of texture, consider adding a handful of roasted peanuts or cashews at the very end. If you prefer more heat, increase the number of dried red chilies. For a milder version, remove the seeds from the chilies before adding them to the wok.

Storage

Store leftover Dry Pot Cauliflower in an airtight container in the refrigerator.

Reheating

Reheat in a non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until heated through. Alternatively, microwave in 1-minute intervals until warm.