This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce.
- 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*
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 1 tablespoon light miso
- 1/2 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
- To serve as a main dish: Add 3/4 cup cashews with cauliflower**, add 1 cup shelled frozen edamame in the last 2 to 3 minutes, or add Marinated Tofu, Pan Fried Tofu, or Sauteed Shrimp and serve with rice
- 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.
*Or substitute the Go To Stir Fry Sauce for the sauce ingredients (oil free).
**Adding cashews would serve about 2 to 3 as a vegetarian main; adding tofu can stretch it to 4.
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian inspired
Keywords: Cauliflower stir fry