SBS Food

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Dry pot cauliflower

After preparing the vegetables for this colourful stir-fry, it's ready after just 15 minutes in the wok. With only vegetables and seasonings, it's a great option for meat-free diets and days - or as part of a larger Asian banquet.

  • serves

    4-6

  • prep

    10 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

15

minutes

difficulty

Easy

level

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Ingredients

  • 250 ml (1 cup) vegetable oil
  • 1 head cauliflower (see note), separated into florets
  • 4 garlic cloves, roughly chopped
  • 3 thin slices of ginger, julienned
  • 1 tbsp Sichuan peppercorns
  • salt, to season
  • 4 dried red chillies, coarsely chopped
  • 1 small red capsicum, thinly sliced
  • 4 spring onions, cut into 5 cm lengths
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • pinch of sugar
  • ½ tsp cornstarch mixed with 60 ml (¼ cup) water

Instructions

  1. Heat the oil in a wok over high heat and add the cauliflower florets. Fry for about 8 minutes, stirring regularly until the cauliflower is well browned. Remove from the wok and pour in a colander over a bowl.
  2. Return 2 tablespoons of the cooking oil to the wok and place over high heat. Add the garlic, ginger and Sichuan peppercorns. Season with salt and toss until the garlic starts to brown. Add the chilli, capsicum and spring onion and toss until the capsicum is softened.
  3. Return the cauliflower to the wok and add the soy sauce, Shaoxing wine, a good pinch of sugar and a little more salt. Taste and adjust the seasoning as required. Drizzle in a little of the cornstarch mixture while shaking the wok to thicken any liquids in the wok, then remove to a serving plate and serve with rice.

Note
• You can also use a couple of bunches of fioretto cauliflower or so-called "organic cauliflower" from Asian greengrocers which tend to have longer stems.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Vego Isn't a Flavour

Vego Isn't a Flavour

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 16 February 2024 4:23pm
By Adam Liaw
Source: SBS



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