Spicy Cauliflower

I first made this dish on a hectic weekday night when my fridge had only a head of cauliflower and a few chilies. To my surprise, the result was incredible! The cauliflower absorbed the savory depth of fermented bean paste and the heat of fresh chilies, while oyster sauce added a touch of sweetness. Since then, it’s become a staple in my kitchen—ideal for busy days when you crave bold flavors without the fuss.

🔍 Ingredient Breakdown

Cauliflower: Loose florets absorb flavors better than dense ones.
Doubanjiang (Fermented Bean Paste): The star ingredient, made from broad beans, chili, and salt, offering umami and mild heat.
Soy Sauce & Oyster Sauce: Enhance savoriness; sugar balances the spice.
Chilies: Fresh chilies (like Thai bird’s eye and green peppers) add vibrancy. Use high-smoke-point oil (e.g., peanut oil) for stir-frying.

🍽️Serving Suggestions

Pair with steamed rice to soak up the rich sauce. For extra protein, add fried eggs or tofu. Balance the spice with a light soup (e.g., seaweed egg drop). Leftovers keep well refrigerated for 1–2 days (reheat gently to retain crunch).

❤️ Why You’ll Love It

It’s fast, foolproof, and packed with flavor. The cauliflower stays crisp-tender, while the sauce—spicy, salty, and slightly sweet—creates an addictive combo. Low-calorie yet satisfying, it’s a guilt-free way to enjoy bold tastes. Every time I serve it, the plate is wiped clean! If you love Sichuan-style stir-fries, this one’s a must-try.

🥗RECIPE🥗

🥬Ingredients list

• 1 head loose cauliflower (~400g)

• 2–3 Thai bird’s eye chilies, sliced

• 1 green chili, sliced

• 1 tsp minced garlic

• 1 tbsp doubanjiang (fermented bean paste)

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• ½ tsp sugar

• 2 tbsp cooking oil

👩🍳DIRECTIONS

1. Prep: Cut cauliflower into florets; slice stems thinly.

2. Aromatics: Heat oil, sauté garlic and chilies until fragrant. Add doubanjiang, stir until oil turns red.

3. Stir-Fry: Add cauliflower, toss on high heat for 2 mins until edges char slightly.

4. Season: Add soy sauce, oyster sauce, and sugar; mix well for 1 min.

5. Finish: Toss in green chilies, stir 10 secs, then serve.

❓ Frequently Asked Questions

1. Q: Can I use regular cauliflower?
   A: Yes, but blanch it first for 1 min to soften.

2. Q: The paste is too salty. Fix?
   A: Reduce soy sauce or opt for low-sodium doubanjiang.

3. Q: How to keep cauliflower crisp?
   A: Cook on high heat briefly—overcooking makes it soggy.