Description
This Spicy Cauliflower Stir-Fry is a flavorful and vibrant vegan dish that features tender cauliflower florets tossed with colorful bell peppers, onions, and a spicy garlic-ginger sauce. Perfect as a main course, it’s easy to make, packed with nutrients, and ready in just 25 minutes. Serve hot with rice or noodles for a quick, healthy meal.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into bite-sized florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (or sambal oelek)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Other
- 2 tablespoons vegetable oil
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Prepare the vegetables: Cut the cauliflower into bite-sized florets, slice the red bell pepper and onion, mince the garlic, and grate the fresh ginger. This prep ensures everything cooks evenly and the flavors are well distributed.
- Cook the cauliflower: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower florets and cook for 5 to 6 minutes, stirring occasionally, until they are golden brown and beginning to soften. This step gives the cauliflower a nice texture and slight caramelization.
- Add the bell pepper and onion: Stir in the sliced red bell pepper and onions, and continue to stir-fry the vegetables for another 3 to 4 minutes until they become tender-crisp, preserving their crunch and color.
- Sauté garlic and ginger: Add the minced garlic and grated ginger to the pan, stirring continuously for about 30 seconds until fragrant. This step infuses the dish with aromatic flavors without burning the garlic.
- Make the sauce and combine: In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch mixed with water). Pour this sauce into the skillet and toss all the ingredients to coat the vegetables evenly. Cook for an additional 2 to 3 minutes, stirring frequently as the sauce thickens and clings to the veggies.
- Finish and serve: Remove the skillet from heat. Garnish the stir-fry with sliced green onions and sesame seeds if desired. Serve hot alongside rice or noodles for a complete and satisfying meal.
Notes
- Adjust the spiciness by increasing or decreasing the amount of chili garlic sauce according to your heat preference.
- For added protein, consider adding tofu cubes or chickpeas during the cooking process.
- Leftovers store well and reheat easily, making this recipe great for meal prep and quick lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
