Description
This Spicy Cauliflower Stir-Fry is a vibrant and healthy Asian-inspired dish featuring tender cauliflower florets stir-fried with colorful bell peppers and onions in a flavorful spicy sauce. It’s quick to prepare, vegan, gluten-free (with the right soy sauce), and perfect for a light main course or side dish. Enhanced with garlic, ginger, and a tangy sauce with a hint of heat from sriracha, it makes a deliciously satisfying meal served over rice, noodles, or quinoa.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into small florets
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 green onion, sliced, for garnish
Sauces and Oils
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Other
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
- 1 tsp sesame seeds (optional)
Instructions
- Prepare the vegetables: Cut the cauliflower into small florets, slice the red bell pepper and red onion, mince the garlic, and grate the fresh ginger. Slice the green onion for garnish.
- Heat the oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Cook the cauliflower: Add the cauliflower florets to the skillet and stir-fry for 5 to 7 minutes, stirring occasionally, until they start to brown and soften slightly.
- Add bell pepper and onion: Stir in the sliced red bell pepper and red onion, continuing to stir-fry for another 3 to 4 minutes until they are tender-crisp.
- Incorporate garlic and ginger: Add minced garlic and grated ginger to the skillet, cooking for 1 minute more until fragrant, stirring constantly to avoid burning.
- Mix the sauce: In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, and sesame oil. Pour this sauce evenly over the vegetables and toss well to coat everything.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the sauce thickens and clings to the vegetables.
- Serve: Remove the skillet from heat, garnish with sliced green onions and sesame seeds if using, and serve hot over steamed rice, noodles, or quinoa.
Notes
- Serve over steamed rice, noodles, or quinoa to make it a complete meal.
- Adjust spice level by adding more or less sriracha according to your taste.
- For added protein, consider including tofu or chicken in the stir-fry.
- Use gluten-free soy sauce to keep the dish gluten-free.
