Spicy Sichuan Cauliflower Recipe
Introduction
Spicy Sichuan Cauliflower is an irresistible Indo-Chinese appetizer that brings together bold, fiery flavors with the crisp tenderness of cauliflower florets. The combination of chili sauce, soy sauce, and vinegar creates a perfect balance of heat, tang, and umami. Ideal for a quick snack, party appetizer, or a side dish to complement fried rice or noodles, this recipe is sure to spice up your meal with ease.
Ingredients
| Ingredients | Quantity |
|---|---|
| Cauliflower (florets) | 1 cup |
| Onions (chopped) | 1/2 cup |
| Spring Onion (Bulb & Greens, chopped) | 1/2 cup |
| Corn flour | 1 tablespoon |
| Soy sauce | 1 1/4 tablespoons |
| Red Chili sauce | 1 1/2 teaspoons |
| Vinegar | 1 tablespoon |
| Ginger (finely chopped) | 1/2 teaspoon |
| Garlic (finely chopped) | 2 cloves |
| Green Chilies (slit lengthwise) | 2 |
| Sesame seeds (roasted) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
Prep Time & Cook Time
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 20 minutes | 15 minutes | 35 minutes | 2 servings | Indo-Chinese | Appetizer | Vegetarian |
Instructions
-
Prepare the Cauliflower:
Begin by cooking the cauliflower florets. Place them in a pan with 1/4 cup of water and a pinch of salt. Blanch the cauliflower until it is just tender but still firm, ensuring that it retains its bite. Once done, drain the cauliflower and set it aside. Reserve the water used for blanching in case you need it later for the sauce.
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-
Sauté the Aromatics:
In a large pan, heat 1 tablespoon of sunflower oil over medium heat. Add the chopped onions, spring onions (reserving a little of the green parts for garnishing), garlic, ginger, and green chilies. Sprinkle in a pinch of salt and sauté the mixture for about 1 minute until the onions become slightly translucent, and the aromatics are fragrant. -
Toss in the Cauliflower:
Once the onions are softened, add the blanched cauliflower florets to the pan. Gently mix them into the sautéed onions and other ingredients, ensuring that the cauliflower is evenly coated with the flavors. Keep the flame low to prevent burning. -
Thicken the Sauce:
In a small bowl, mix 1 tablespoon of corn flour with about 2 tablespoons of water. If the water used for blanching the cauliflower is still available, use that for extra flavor. Slowly pour this mixture into the pan with the cauliflower. Stir gently to combine. -
Flavor with Sauces:
Add the red chili sauce, soy sauce, and vinegar to the pan. Stir everything together, ensuring the cauliflower is evenly coated with the flavorful sauces. If the consistency seems too thick, adjust with a little more of the reserved cauliflower water until you achieve your desired gravy consistency. -
Final Touches:
Turn off the heat once the cauliflower is cooked through, and the sauces have thickened to coat the florets well. Transfer the Spicy Sichuan Cauliflower to a serving bowl. -
Garnish and Serve:
Garnish the dish with the reserved chopped spring onion greens and a sprinkle of roasted sesame seeds for added crunch. Serve hot with Chinese fried rice or noodles for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 700 mg |
| Sugar | 2 g |
Notes & Tips:
- Customize the Heat Level: If you prefer a milder dish, reduce the amount of red chili sauce or replace it with sweet chili sauce.
- Add Crunch: For added texture, you can sprinkle toasted cashews or peanuts just before serving.
- Use Fresh Cauliflower: Fresh cauliflower works best in this recipe, but frozen florets can also be used. If using frozen, make sure to thaw and drain them well before cooking.
- Gluten-Free Option: To make this dish gluten-free, substitute the soy sauce with tamari or any gluten-free soy sauce alternative.
Pairing Suggestions:
- Fried Rice: Pair this dish with classic Chinese fried rice, which can include a combination of vegetables like carrots, peas, and bell peppers for a wholesome meal.
- Noodles: Enjoy the spicy and savory flavors of Sichuan cauliflower with stir-fried noodles, such as Hakka noodles or Lo Mein.
This Spicy Sichuan Cauliflower Recipe is the perfect way to add a touch of bold, fiery flavor to your table, combining the fresh crispness of cauliflower with the savory depth of sauces and aromatics. It’s easy to prepare, incredibly versatile, and sure to become a crowd-pleaser for any meal occasion!
