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.

2 views0 comments


bottom of page