top of page
  • Adriano dos Santos

Cauliflower Stir Fry


1 medium head cauliflower (2 pounds) 

1 red bell pepper 

1 orange bell pepper 

1 medium white onion 

3 green onions 

3 tablespoons rice vinegar* 

¼ cup soy sauce (or tamari or coconut aminos) 

1 tablespoon light miso 

½ tablespoon gochujang (optional) 

2 tablespoons sugar (or maple syrup) 

2 tablespoons sesame oil (regular, not toasted) 

1 teaspoon cornstarch (or arrowroot powder) 

3 tablespoons neutral oil for stir frying, divided


Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion. 

In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch (or make the Go To Stir Fry Sauce).  

In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes. 

Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender. 

Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens. Serve immediately.

13 views0 comments


bottom of page