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Vegetarian, East Asian

Dry fried Sichuan cauliflower with rice

Dry fried Sichuan cauliflower is a vegetarian dish for 4 people, ready in 35 minutes, easy to make, for €1.70 per person. Cauliflower florets are seared hot until browned, then tossed with dried chiles, garlic, and Sichuan peppercorns. The key is drying the florets well before they hit the pan, so they brown instead of steaming.

Tonight, cauliflower seared hot and fast with dried chiles and garlic, browned in spots, a dish that wakes you up.

Dry fried Sichuan cauliflower with rice
Total time
35 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Here the cauliflower isn't soft, it's seared and browned in spots, almost crisp at the edges. Dried chiles and Sichuan peppercorns bring a sharp heat, backed up by raw garlic and ginger that keep biting all the way through. Plain rice sits quietly alongside, soaking up the sweet soy sauce and taking the edge off the heat with every bite.

This is a weeknight dish for when you want something that wakes up your taste buds, no meat or fish, just one pan and one pot. It works well for dinner for one or two, less suited to kids because of the chiles. Mon Chou suggests it as a change from vegetables that always end up boiled.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Garlic 5 cloves
  • Fresh ginger 20 g
  • Scallions 3

Pantry

  • Dried chiles 6
  • Sichuan peppercorns 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten

The step by step recipe

  1. Cut the cauliflower into small, flat florets and dry them in a kitchen towel.

    Flat florets get more color.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Keep it covered.

  3. Brown the florets in the oil, turning them as little as possible, until they're well colored. 12 min

    The more you leave them alone, the more they caramelize.

  4. Push the cauliflower to one side, then cook the garlic, ginger, chiles, and Sichuan peppercorns in the oil for 1 minute. 1 min

    Lower the heat at this point so the chiles don't burn.

  5. Toss everything together, add the soy sauce, sugar, and scallions, stir fry for 2 minutes, and serve with the rice. 2 min

    The cauliflower should stay a bit crunchy.

Our tips to get it right

  • Use a large skillet or a wok so the florets touch the bottom without crowding, otherwise they steam instead of browning.
  • Leave the florets alone for several minutes before flipping them, it's the extended contact with the hot pan that creates the color.
  • Taste one chile before serving if you're unsure how hot they are, you can pull some out of a plate for sensitive palates.

The variations

  • Swap the cauliflower for broccoli cut into small florets, the cooking method and times stay the same.
  • For a milder version, cut the dried chiles down to 2 or 3 and remove the seeds before adding them to the pan.
  • Toss in crushed roasted peanuts at the end for extra crunch and flavor.

What to serve it with

  • A bowl of steamed rice
  • Hot green tea
  • Crunchy cucumbers on the side

Storage

The cauliflower keeps for 2 days in the fridge in a sealed container, it loses a bit of crunch but still tastes good. Reheat it in a hot skillet for a few minutes rather than in the microwave, to bring back some of the original browning. Freezing isn't recommended, the cauliflower turns soft once thawed.

Questions about this dish

Can I make this ahead of time?

You can cut the cauliflower and prep the garlic, ginger, and scallions ahead of time. The actual cooking should happen right before serving, since the crunch and browning fade when reheated.

What if I don't have Sichuan peppercorns?

You can skip them, the dish will still be spicy thanks to the dried chiles and garlic. Sichuan peppercorns mainly add a light tingling sensation, not an essential flavor.

How do I get the cauliflower nicely browned instead of soggy?

Pat the florets completely dry with a kitchen towel before adding them to the hot oil. Leftover water drops the oil's temperature and stops the florets from browning.

Is this dish good for kids?

Not really as written, because of the strong chile heat. You can cook a small batch of plain cauliflower separately, seared in oil with just a bit of garlic, before adding the chiles for the adults.

How long does it take to make a dry fried Sichuan cauliflower with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a dry fried Sichuan cauliflower with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dry fried Sichuan cauliflower with rice cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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