Spicy Stir-Fried Cauliflower
Introduction
Looking for a side dish that packs heat, crunch, and bold umami flavor? This Spicy Stir-Fried Cauliflower delivers all that and more. Lightly charred cauliflower florets are tossed in a sizzling garlic-soy-chili blend, finished with a splash of sesame oil and a punch of green onion. It’s vegan, fast, flavorful, and endlessly versatile.
Whether served as a side, stuffed into wraps, or topped over rice or noodles, this stir-fry brings restaurant-style flavorright into your home kitchen.
Why You’ll Love This Recipe
- Ready in 20 minutes – fast enough for weeknights
- Bursting with spice, garlic, and savory umami
- Naturally vegan and gluten-free adaptable
- Perfect as a main or side dish
- Customizable with your favorite vegetables
Ingredients
- 1 medium head of cauliflower, cut into small florets
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2–3 dried red chilies, crushed (adjust to your spice level)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar (or to taste)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2–3
- Calories: ~160 per serving
Instructions
Step 1: Prep the Cauliflower
- Wash and cut the cauliflower into bite-sized florets.
- Pat dry thoroughly so it sears well in the pan.
Step 2: Stir-Fry the Cauliflower
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the cauliflower and stir-fry for 6–8 minutes, until lightly browned and tender-crisp.
- Add garlic and crushed chilies, stir for 30 seconds, until fragrant.
Step 3: Add Sauce Ingredients
- Pour in soy sauce, rice vinegar, sugar, and a pinch of salt and pepper.
- Stir and cook for 1–2 minutes to coat the cauliflower and slightly reduce the sauce.
Step 4: Finish with Sesame and Garnish
- Drizzle with sesame oil, toss well.
- Remove from heat and sprinkle with sliced green onions.
- Serve immediately.
Tips for Success
- Don’t overcrowd the pan—cook in batches for best browning.
- Use tamari or coconut aminos for a gluten-free version.
- Add a splash of lime juice or chili crisp oil for extra complexity.
- Want it extra crispy? Lightly toss cauliflower in cornstarch before stir-frying.
Serving Suggestions
Serve this spicy cauliflower with:
- Steamed jasmine rice or brown rice
- Noodles tossed with sesame and soy
- Tucked into lettuce wraps or warm tortillas
- Alongside Togarashi-style dishes or Sheet Pan Quesadillas
- Finished with a scoop of Quick Pickled Onions for contrast
Storage & Reheating
- Store: Up to 3 days in an airtight container in the fridge
- Reheat: In a skillet for best texture or microwave in short bursts
- Freeze: Not recommended—cauliflower may lose texture
More Recipes You Will Love
- Cheesy Garlic Zucchini Steaks
- Togarashi Edamame
- Tofu and Cabbage Stew
- Crockpot Lasagna Soup
- Burrata Beet Salad with Pistachios
Final Thoughts
This Spicy Stir-Fried Cauliflower is proof that vegetables can be the star of your plate. With crisp edges, a flavorful chili-soy glaze, and a splash of tang, this dish is quick to make and hard to stop eating. It’s the perfect mix of simple ingredients and big flavor—just what weeknight cooking needs.
Tried it? Tag @chefmaniac to show off your stir-fry game. For more plant-powered dishes with global flavor, follow Jason Griffith and the ChefManiac kitchen.
