Spicy Stir Fried Cauliflower

Ingredients

• 1 headcauliflower, cut into small pieces
• 5 clovesgarlic, chopped
• 2fresh Thai chillies, diced
• a fewdried chillies, chopped
• 15 ml (1 tbsp)Sichuan green peppercorns
• 3Chinese leeks, sliced
• 15 ml (1 tbsp)salt, for the blanching water
• 15 ml (1 tbsp)olive oil, for the blanching water
• 45 ml (3 tbsp)avocado oil
• to tastesalt, for seasoning

Instructions

1. 1

   Blanch cauliflower

   Bring a pot of water to the boil with 15 ml (1 tbsp) salt and 15 ml (1 tbsp) olive oil. Add the cauliflower and blanch for 40 seconds. Lift it out onto a plate and set aside.

2. 2

   Infuse the oil

   Heat 45 ml (3 tbsp) avocado oil in a wok. Add the garlic, fresh chillies, dried chillies and peppercorns, and cook for about 1 minute, until fragrant.

3. 3

   Stir-fry vegetables

   Add the blanched cauliflower and sliced Chinese leeks. Stir-fry for about 2 minutes, until the leeks are cooked, then season with salt to taste.

What is spicy stir-fried cauliflower?

This is a quick wok-cooked dish built around cauliflower, leeks and a fragrant mix of chillies, garlic and Sichuan green peppercorns. It has flavours associated with Sichuan cooking, though the recipe’s exact origin is not specified.

The brief blanch gives the cauliflower a head start, so it can finish cooking quickly alongside the leeks without keeping the aromatics in the wok for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 20g carbs, 11g fat.

Cauliflower and leeks provide most of the carbohydrates, while avocado oil and the olive oil in the blanching water contribute most of the fat. This dish has little protein on its own; serve it with tofu, eggs or another protein-rich accompaniment, and rice if you want a more filling plate.

Choose and prepare the vegetables

Cauliflower: cut it into small, similarly sized pieces so the short blanch and stir-fry cook them evenly.

Chinese leeks: slice them before heating the wok, as the final cooking stage lasts only about 2 minutes.

Build the aromatic oil

Chillies and garlic: add these with the peppercorns to the hot avocado oil, then cook for about 1 minute. Keep them moving and take care not to let the garlic scorch.

Peppercorns: Sichuan green peppercorns bring a distinctive, tingling fragrance. Their flavour can be strong, so distribute them through the oil rather than leaving them in one clump.

Blanch before stir-frying

The 40-second blanch softens the cauliflower’s exterior without replacing the final wok cooking. Drain it well before adding it to the oil to limit splattering.

Use a pot large enough for the pieces to move freely in the boiling water, and have a plate ready so they can be removed promptly.

Watch the short cooking time

The aromatics need about 1 minute to perfume the oil, while the vegetables need about 2 minutes in the wok. Have everything prepared before you start; there is little time to chop or measure once cooking begins.

The recipe gives no total cooking time, but these timed cooking stages take about 3 minutes, in addition to bringing the water to the boil and preparing the ingredients.

Serve it as part of a meal

Serve the cauliflower hot, either as a vegetable side or alongside steamed rice for a simple meal. Rice makes a mild contrast to the chillies and peppercorns.

Because the seasoning is added to taste, try a piece before serving and adjust the salt in small pinches.

Recipe notes & tips

• Cut the cauliflower into small pieces of similar size for more even cooking.
• Prepare and measure the aromatics before heating the wok.
• Drain the blanched cauliflower well before adding it to the hot oil.
• Keep the garlic and chillies moving as they cook so they do not scorch.
• Taste before adding the final salt, as the blanching water is already salted.

Variations

• Adjust the heat: use fewer fresh or dried chillies for a milder dish.
• Add ginger: finely chop a little and cook it with the garlic for extra fragrance.
• Use another oil: choose a neutral oil suitable for high-heat cooking if avocado oil is unavailable.
• Make it a meal: add cooked tofu near the end and heat it through with the vegetables.
• Add a savoury finish: drizzle a little soy sauce over the vegetables just before serving.

Common mistakes to avoid

• Oversized cauliflower pieces: they may stay firm in the short cooking time, so cut them small.
• Blanching for too long: the cauliflower can become too soft before it reaches the wok; stick to 40 seconds.
• Wet cauliflower: excess water can splatter in the hot oil, so drain the pieces well.
• Scorched garlic: it can turn bitter, so stir the aromatics and cook them for about 1 minute only.
• Adding salt without tasting: the blanching water is salted, so season the finished dish gradually.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok or frying pan until steaming, stirring briefly; the cauliflower will soften further after storage.

Frequently asked questions