Black Pepper Cauliflower Stir-Fry

Black Pepper Cauliflower Stir-Fry

This meal, Black Pepper Cauliflower, mixes the earthy crunch of cauliflower with a savoury, peppery sauce, making it a robust and flavourful dish. This recipe, which combines dried red chillies, garlic, and ginger, is ideal for those who want a little spice with a touch of sweetness from the maple syrup. This stir-fry is flavourful, gluten-free, and quick to make, making it a great option for a plant-based main course or side dish. Perfect for a meal on a weekday, it’s guaranteed to wow!

Ingredients:

Cauliflower:

  • 3 generous cups of cauliflower florets (approximately from a small cauliflower)

For the Marinade:

    • 1 tablespoon soy sauce (or tamari for gluten-free)
    • 1 teaspoon ketchup
    • 2 teaspoons oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon freshly ground black pepper
  • 2-3 tablespoons cornstarch (or tapioca starch)

For the Sauce:

  • 1 teaspoon Olive oil
  • 4 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 2 dried red chilies (such as cayenne, or California red for less heat)
  • 1/4 cup chopped red onion
  • 3/4 cup chopped celery
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup
  • ¾ teaspoon (or to taste) of freshly cracked black pepper
  • 1/8 teaspoon white pepper
  • 1.5 teaspoons cornstarch (or tapioca starch)
  • 1/2 cup water
  • Green onion and sesame seeds for garnish

Guidelines:

  1. Get the cauliflower ready: Chop the cauliflower into small pieces. To create the marinade, combine the oil, soy sauce, ketchup, garlic powder, salt, and freshly ground black pepper in a bowl. Make sure the cauliflower florets are well covered by tossing them in the marinade. To get a uniform coating, sprinkle the cornflour over the cauliflower and toss again.
  2. Let the cauliflower roast. Set oven temperature to 400°F, or 200°C. On a baking sheet fitted with parchment paper, spread the cauliflower florets in a single layer and roast for 20 to 25 minutes, or until golden and crispy. Flip the florets halfway through to ensure uniform cooking.
  3. Get the sauce ready: Heat one teaspoon of oil in a big pan or wok over medium heat while the cauliflower roasts. Stir-fry the chopped garlic, grated ginger, and dried red chillies for one to two minutes, or until their fragrant flavours emerge.
  4. Cook the veggies: Add the chopped celery and red onion to the pan and cook for an additional three to four minutes, or until the veggies are somewhat crunchy but have softened.
  5. Prepare the Sauce: Mix the soy sauce, maple syrup, water, cornflour, black and white peppers, and white pepper in a small bowl. Once the sauce has thickened, pour this mixture into the pan with the veggies and heat for one to two minutes.
  6. Mix and Present: Add the roasted cauliflower to the pan along with the sauce. Mix everything together until the sauce is evenly distributed over the cauliflower. For a finishing touch, sprinkle some sesame seeds and finely chopped green onions over top. Enjoy while hot!
  7. In summary:
    For those who want a spicy kick, this Black Pepper Cauliflower Stir-Fry is a delectable combination of robust spices and soft cauliflower. This dish pairs well with rice for a full dinner or is excellent on its own because to its flavourful sauce and crispy texture. It’s colourful, healthful, and simple to prepare!

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