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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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!