Cauliflower Stir Fry Recipe

Method6 steps · about 25 min

1. 1

   Step 1: Mix the chili powder, garam masala (¾–1 tsp) and garlic powder (½–¾ tsp) and set aside. For the optional sauce, mix 1 tsp maple syrup, or ½ tsp sugar/jaggery instead, with the apple cider vinegar (0.75 tbsp) and soy sauce (½–¾ tbsp). Keep the sliced fresh garlic for the pan.

   Uses ½–1 tsp Kashmiri chili powder · ¾–1 tsp garam masala · ½–¾ tsp garlic powder · 1 tsp maple syrup · 0.75 tbsp apple cider vinegar · ½–¾ tbsp soy sauce

   
2. 2

   Step 2: Heat oil (2 tbsp) in a heavy bottom pan or wok. Add the garlic (1 tbsp) cloves and cauliflower (450 g) florets.

   Uses 450 g cauliflower · 2 tbsp oil · 1 tbsp garlic

   
3. 3

   Step 3: Stir fry on a medium high heat for 3 to 4 minutes. Sprinkle salt (0.25 tsp) and spices. Mix well and pour 1 to 2 tbsps water.

   Uses 0.25 tsp salt · 1–2 tbsp water · florets stir-fried 3–4 minutes over medium-high heat · chili powder, garam masala and garlic powder combined before cooking

   
4. 4

   Step 4: Cover and cook on a low heat, until tender/cooked but not too soft. If your pan is too dry, splash little water as you cook to prevent burning. It takes me 4 to 5 minutes for this step but can be different for you.

   Uses extra splashes only if pan dries · florets seasoned with salt/spice blend and 1–2 tbsp water

   
5. 5

   Step 5: Increase to high heat and add the prepared sauce if made. Stir-fry until absorbed by the cooked cauliflower. Taste and add extra salt, chili/spice or sauce only if needed.

   Uses extra salt only to taste · extra chili powder only to taste · extra spice only to taste · extra sauce only to taste · florets cooked tender but not soft or mushy · maple syrup or its sugar alternative mixed with vinegar and soy sauce

   
6. 6

   Step 6: Garnish the finished cauliflower stir-fry with 2 tbsp fresh coriander or other herbs and serve as a side.

   Uses 2 tbsp coriander leaves · florets stir-fried until optional sauce absorbed and tasted