Recipe: Spicy Cauliflower Stir-Fry
I’m convinced that if you take any vegetable, drizzle it with olive oil, sprinkle on salt and pepper, and throw it in the oven for 20 minutes, you’ll get some of the best-tasting veggies ever — with little to no effort. One vegetable in particular takes to this treatment especially well: cauliflower. Whenever I make a batch of the stuff, it disappears without preamble.
Well, with this Meatless Monday recipe, that roasted cauliflower gets a major update. Because what do you do if you want that roasted cauliflower to be your main dish as opposed to just a side? Why, you serve it with rice, of course! And you take that glorious roasted cauliflower and quickly stir-fry it with some onions, garlic, chili, ginger, and scallions.
This roasted cauliflower stir-fry is actually a riff on a dish we used to order in restaurants all the time in Beijing. It was usually brought out to the table in a miniature wok with a candle underneath it to keep it warm and to crisp up the cauliflower as it sat on the table. This version gets you similar results, but roasting the cauliflower first makes the process much easier.
Spooned over a pile of steamed rice, it’s a complete meal. Vegetarians will rejoice. (And so will die-hard carnivores).
Spicy Roasted Cauliflower Stir-Fry
Serves 4
Nutritional Info
Ingredients
- 1
large head cauliflower, cut into florets
- 4 tablespoons
vegetable oil, divided
Salt
Freshly ground black pepper
- 6 (1/4-inch thick) slices
fresh ginger
- 1
small onion, thinly sliced
- 5 cloves
garlic, thinly sliced
- 2
medium scallions, cut crosswise into 2-inch lengths
- 2 tablespoons
Shaoxing rice wine or dry sherry
- 1 1/2 tablespoons
tamari or soy sauce
- 1 teaspoon
toasted (Asian) sesame oil
- 1/2 teaspoon
red pepper flakes (optional)
- 1/4 teaspoon
granulated sugar
Steamed rice, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through, about 30 minutes total.
Heat the remaining 2 tablespoons of oil in a wok over medium-high heat until shimmering. Add the ginger and stir-fry until caramelized, 1 to 2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the Shaoxing rice wine or sherry, tamari or soy sauce, sesame oil, red pepper flakes if using, and sugar. Stir-fry for about 1 minute, then serve with steamed rice if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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