Spicy Cauliflower Stir-Fry

Cauliflower is a vegetable that, to me, needs help. It doesn't have a ton of flavor, and so I feel like it needs flavor added. I'm always looking for unique recipes that go beyond salt and/or Parmesan.

This recipe was good. I cut it in half because reheated cauliflower is just not my jam. When I make it again I'd cut down on the lime juice and up the sriracha. I skimped on it because I wasn't sure how spicy it was going to be. I could have put more in.

I also think I'd keep the florets a bit larger than what I cut up. They cooked too quickly and were a bit mushy. Still delicious, but I like a bit more al dente to my veggies.


Spicy Cauliflower Stir-Fry
Recipe from Pioneer Woman

Photo from Pioneer Woman

Serves 4

1 whole Head Cauliflower
2 tsp Vegetable Oil
2 cloves Garlic, Minced
2 T Soy Sauce
1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
2 whole Green Onions, Sliced
1 T Sriracha, Or Other Hot Sauce
Lime Wedges For Serving

Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.