Crispy-edged cauliflower florets tossed in a garlicky, chili-infused stir-fry sauce that clings to every bite. It’s sweet, spicy, salty, and a little smoky — the kind of side dish that just might steal the spotlight from everything else on your plate.
Why You’ll Love This Dish
- Quick & easy — ready in under 20 minutes
- Naturally vegan, gluten-free friendly
- Packs BIG flavor with simple ingredients
- Great as a side or main with rice or noodles
- Customizable heat level
Ingredients
Serves 3–4 as a side, 2 as a main
Main:
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons oil (neutral, like avocado or canola)
- 4 cloves garlic, finely chopped
- 1-inch piece fresh ginger, minced (optional but recommended)
- 2 scallions, chopped (white and green parts separated)
- 1 small red chili, sliced (or 1/2 tsp chili flakes)
Stir-Fry Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon chili garlic sauce (like sambal oelek)
- 1 tablespoon hoisin sauce (or maple syrup for vegan)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon cornstarch (optional, for a slightly thickened sauce)
- Optional: 1–2 teaspoons sriracha for extra heat