Dry Pot Cauliflower (干锅菜花)
Chinese dry pot cauliflower features crispy cauliflower bites stir fried with bacon and chili peppers in an aromatic savory sauce. It is super easy and fast to put together, and it’s addictively tasty! {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari to replace soy sauce.
Ingredients
- 1 head (1 lb / 450 g) Chinese cauliflower , cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 4 slices bacon , cut to bite-size pieces
- 4 Chinese dried chili peppers , cut in half
- 2 green onions , cut into 2” (5 cm) pieces
- 1 tablespoon minced ginger
- 4 cloves garlic , sliced
- 1 long red Asian pepper (or Thai bird eye chile, jalapeno, or anaheim pepper) , sliced
Sauce
- 1/3 cup chicken broth
- 2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns (Optional but highly recommended)
Instructions
- Add the oil to the pan and heat over medium heat. Add the bacon. Cook, stirring occasionally, until the bacon turns golden. Transfer the bacon to a plate and leave the oil in the pan.
- Add the dried chili peppers, green onion, garlic, and ginger. Stir a few times to release fragrance.
- Add the cauliflower. Turn to medium-high heat. Stir and cook for 1 minute to coat the cauliflower evenly with oil.
- Pour in the sauce. Keep stirring to mix everything together, 1 minute or so. Cook covered for another 1 to 2 minutes, until the cauliflower just starts to soften. Add the pepper and the cooked bacon back, stir to mix everything together and cook until the sauce is mostly absorbed, 1 minute or so. Carefully taste the cauliflower. Cook a bit longer and adjust seasoning by adding more salt, if needed.
- Transfer everything to a big plate. Serve hot as a side or main dish.
Nutrition
Serving: 1serving, Calories: 184kcal, Carbohydrates: 10.3g, Protein: 10.6g, Fat: 11.7g, Saturated Fat: 3.3g, Cholesterol: 21mg, Sodium: 838mg, Potassium: 525mg, Fiber: 3.3g, Sugar: 4.1g, Calcium: 41mg, Iron: 1mg