This is a great side dish, but you can also serve it with rice or noodles as a supper in itself. Servs 4. Break the cauliflower into small, neat florets.

Place in a bowl of cold water and leave to soak for 10 minutes. In a small frying pan, dry-fry the sesame seeds for a minute or two until toasted and fragrant. Tip on to a plate and set aside. Heat the vegetable oil in a large frying pan or wok over a medium heat and add the onion.

Sauté until pale golden, then add the garlic, chilli es if using and ginger and fry, stirring, for a minute. Drain the cauliflower.

Raise the heat under the frying pan, then tip in the cauliflower and ml water. Cook, stirring, for 5—10 minutes until the florets are browning around the edges, adding a splash more water if they start to stick. Stir in the sesame seeds, sesame oil, soy sauce and chopped coriander.

Serve scattered with coriander sprigs, and with soy sauce to hand for people to add as they choose. Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.

In this recipe I used Chinese cauliflower, which is also called sprouting cauliflower, or long stem cauliflower. But you can feel free to use regular cauliflower for this recipe instead.

One of the differences between these two types of cauliflower is in the stems. Chinese cauliflower has long stems and the texture is chewier. On the other hand, regular cauliflower has a softer and moister texture.

So if you use the regular type, shorten the cooking time by just a little. And be gentle when stir frying it in the sauce to keep the cauliflower florets from breaking apart. You can often find Chinese cauliflower at Asian markets.

It looks like broccolini but is in white color. This stir fried cauliflower has an amazing sweet and sour sauce made from fresh tomato and tomato paste.

Also if you have a picky eater at home, this might be a new way to introduce cauliflower to them! I love hearing from you! Submit your question or review below. Your email address will not be published.

Don't subscribe All new comments Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting. This looks beautiful. I love cauliflower and this is an easy, tasty and different way to prepare it.

Hi Peter, thanks for commenting! Yes, this one is very easy to cook, very good for week day dinner. Hi Leyla, the Chinese name of tomato paste is 番茄酱. I used tomato paste in the recipe to add concentrated tomato flavor. Happy cooking! Skip to content Join my FREE Chinese Cooking Course! Youtube Pinterest Instagram Facebook Twitter Modern Chinese Recipes.

Home » Recipe » Side » Stir-fried Cauliflower with Tomato Sauce. This post may contain affiliate links. Read our disclosure policy. Stir fried cauliflower ingredients Chinese cauliflower In this recipe I used Chinese cauliflower, which is also called sprouting cauliflower, or long stem cauliflower.

Want to Know More? Author: Maggie Zhu. Course: Side. Cuisine: Chinese. Keyword: homestyle. Prep Time: 5 minutes minutes. Cook Time: 15 minutes minutes. Total Time: 20 minutes minutes. Servings: 2 to 4 servings. Print Recipe Pin Recipe Rate Recipe.

Instructions Prepare a large bowl of water and set aside. Bring a large pot of water to a boil. Add cauliflower and boil for 2 minutes, until the stem is half cooked, without getting too tender. Turn off heat and immediately transfer cauliflower to the bowl of water to cool down.

This will stop the cauliflower from continuing to cook and help it stay crisp. Drain the cauliflower thoroughly.

Keep aside. Optional — Mix together soya sauce, vinegar and sugar in a small bowl to make the stir fry sauce. Heat oil in a heavy bottom pan or wok. Add the garlic cloves and cauliflower florets. Stir fry on a medium high heat for 3 to 4 minutes.

Sprinkle salt and spices. Mix well and pour 1 to 2 tbsps water. If your pan is too dry, splash little water as you cook to prevent burning.

It takes me 4 to 5 minutes for this step but can be different for you. Increase the heat to high and optionally pour the stir fry sauce. Stir fry until all of the sauce is soaked up the cauliflower.

Taste test and add more salt, spices or sauce to your taste. Garnish with fresh herbs and serve Cauliflower Stir Fry as a side. Video Watch Cauliflower Stir Fry Video. Nutrition Facts. Calories Calories from Fat Trans Fat 0. Polyunsaturated Fat 3g. Monounsaturated Fat 6g. Tried this recipe?

Mention SwasthisRecipes or tag swasthisrecipes! Previous Previous. Next Continue. Recipe Rating Recipe Rating. Inline Feedbacks. December 25, am. Reply to Soumya. December 27, am.

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I add brocolli because my hubby just loves broc ;. Love it. Trying to stay away from starches. Thanks for sharing! A friend shared your blog with me and so far I have made the 8 minute lentils stew and the 30 min cauliflower rice stir fry.

Great recipes! Thanks for sharing.. Hi Tish! You can find the nutritional info on any of our recipes at the bottom below the directions Hope this helps! I made this yesterday for my whole family. Yesterday he said that the food was delicious thinking that he was eating couscous :- My kids 3 and 1 also enjoyed it a lot.

I added some cranberries and slivered almonds instead of the cashews as they are safer to eat for my kids. We ate some bread with it because it was not filling enough for us. Soooo good! Really easy to make plus easy to make variations of it. Thank you for being so great.

And if so do you have a favorite brand? Thank you!! Hi Erin! You can purchase Chili Garlic Sauce here! Each time I make it I forget how good it is. Then I eat it. And it tastes fabulous! Thanks so much for the recipe! Yumm yummmm yummm this was good. Hubbo loved it. I used a combo of Braggs and Tamari and just used a bit less overall compared to what was listed for coconut aminos, and I was very happy w the saltiness level however I love salt!

I put a little garlic in it and used peanuts and peanut butter — so easy and delicious. I made this tonight for dinner and it was so delicious!

Will definitely make again. I used Whole Foods natural peanut butter and slivered almonds since I already had them on hand. I have plenty leftovers and look forward to eating more tomorrow! Really delicious!

I made this recipe three times last month and it was a hit each and every time! It served two plus we had leftovers.

Thanks for sharing Dana! I loved this, and so did my husband, who is not usually first in line for vegetarian dishes. Ok with you? I blog for fun, will not use for commercial purposes. You can, follow our guidelines here! I made this today and it was even more delicious than I was expecting!

It was so colorful and beautiful too. Absolutely DELICIOUS! My meat loving husband even said it was incredible — the best fried rice he has ever had! Another slam dunk Dana! Thank you, you are my food guru??

i dont think they sell this in Montreal. This hit the spot. The sauce was to die for. I did not have coconut amino so used soy sauce, and it was fine for me maybe too salty for others. I mixed in the sauce with the veggies and served over the cauliflower rice. SO satisfying.

Made this last night. Very good. Great way to use my garden beans I sealed in the freezer. I love all your recipes. I made this dish the other night substituting some of the veg to what I had in the fridge carrots and peppers. I had the leftovers the next day.

It tasted amazing and was easy to make. Thanks for the recipe. The sauce for this is amazing! excellent recipe. I used the vegetables I had pepper, zucchs , added 3tbs hemp and plain tofu.

Very flavourful and nutritious. I made this for dinner tonight and it was a hit all around! I used almond butter and almonds to keep it allergy-free and forgot the cabbage, and it was still amazing!

It has just the right amount of spice and tangy flavor. I was hoping to have leftovers for lunch tomorrow but there were none left. Even my month old went to town on it! I made this dish last night — REALLY REALLY good!!

So I did not have any coconut aminos. I used Braggs liquid aminos instead and man, as you alluded, it was super salty. I compared to Braggs — mg of sodium in 1 Tbsp.

of Braggs, mg. of sodium in 1 Tbsp. of the Coconut Aminos. I even cut down to a total of 2 Tbsp. in the stir-frying of the veggies. It was very spicy, which we liked, and I only used 3 tsp. of the chili garlic sauce. I used Brown Basmati Rice instead of the cauliflower, it was delicious and quite hearty with the veggies.

I used yellow pepper, red cabbage, green beans and green onions as you recommended. Also added in the cashews — YUM! Very filling with the brown rice. My meat-eating husband loved the recipe and said to keep it on the rotation!

Thanks again for about the 1,th recipe almost, really! I made this tonight and loved it! The sauce added plenty of flavor on its own! Will definitely keep this in the weeknight rotation :. This was totally delicious and really easy to make! But the whole family loved it!

That said, I appreciate your recipes. your eggplant based Alfredo-ish sauce , and the oil content is easy to lesson or avoid altogether. Love your cookbook. Love the e-book. Love these delicious on-line recipes.

Thanks for all of your hard work! I enjoy your recipes. But I find that you like to add maple syrup or some other sweetener to so many recipes. I find that even a little bit of sweetener causes my sweet tooth to wake up with a vengeance, and it takes a week or two to stop craving sweet stuff.

So, I just leave out the sweetener, and your recipes are delicious anyway! Besides, maple syrup and coconut sugar are really expensive where I live.

Melissa Gray. EatingWell's Editorial Guidelines. Tested by The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Tested by EatingWell Test Kitchen.

Meet the EatingWell Test Kitchen. Trending Videos. Active Time:. Nutrition Profile:. Low-Carb Nut-Free Vegan Vegetarian Egg-Free. Jump to Nutrition Facts. Directions Heat vegetable oil in a wok or large skillet over high heat. Originally appeared: EatingWell.

com, May Rate It Print. Nutrition Facts per serving Calories 7g Fat 14g Carbs 5g Protein. Related Articles. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Total Carbohydrate 14g.