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Szechuan Cauliflower Stir-fry

I love buying seasonal vegetables, and I found the most beautiful head of cauliflower at one of @missymaesflavourfinders markets (They are at Yeronga on Wednesdays, New Farm on Saturdays and Mt Gravatt on Sundays) and made a classic cauliflower stir fry with Saucy Wench Chilli Oil. Yes, I make it a habit to bring home heads to chop them up and fry them. Heads of Cauliflower!!!!!

1 beautiful big head of Cauliflower

1 tbsp peanut oil

4 cloves garlic, chopped

1 tsp grated ginger

1 tbsp Saucy Wench Chilli Oil, or to taste

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp Shaoxing wine

1 bunch garlic chives, cut into 5cm lengths, or 3 spring onions, sliced diagonally

Break or cut cauliflower into florets.

Fry garlic and ginger in hot oil.

Add Saucy Wench Chilli Oil until the smell tickles your nose.

Add cauliflower florets into the pan and toss together.

Add soy sauce, sesame oil and Shaoxing wine.

Toss together until cauliflower achieves desired crispness.

Add in garlic chives cut in lengths or chopped spring onions.

Serve with rice.

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