Szechuan Fried Cauliflower

Szechuan Fried Cauliflower

For those of you that believe you don’t like cauliflower, I can almost guarantee that it’s because it’s been served to you as a boiled lump of blandness; perhaps smothered in melted cheddar if you’re lucky.

I use the word “lucky” quite loosely there.

But there are so many ways to cook vegetables – why torture yourself? Like Brussels sprouts, cauliflower is only boring and/or disgusting when it’s cooked badly. Roasted or fried, it’s damn delicious. Trust me.

I tend to eat these Szechuan fried florets as a snack, along with some crispy cauli leaves, but they’d also be good as a starter!

I’m going to be honest – the Szechuan paste was out of a packet. I used the Chilli Ginger Garlic Stir Fry one from Asian Home Gourmet (not sponsored!) just because it was there, in the cupboard, and had been for a while. But you can do whatever you want: make your own, use a different brand… it doesn’t really matter. The important point here is that cauliflower is nice when you fry it with spices. That’s all.

Serves 2
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

  • 1 small head of cauliflower
  • 50g packet of Szechuan spice paste (or equivalent)
  • 1 tbsp oil

Method

Cut the cauliflower into small florets. Don’t throw away the stalk or the leaves – the stalk can be used in soups and the leaves can be roasted and eaten another time.

In a bowl, rub the spice paste all over the florets until they’re coated evenly.

Heat some oil in a large pan and then shallow fry the cauliflower on a medium-high heat until tender (just keep prodding them with a fork!) If you have to do it in batches, that’s fine too.

Serve immediately.

szechuan-fried-cauliflower



4 thoughts on “Szechuan Fried Cauliflower”

    • In the Instagram post, I had chopped black garlic in with the cauliflower. You can buy it online! And I don’t know of a good recipe for homemade Szechuan spice paste – like I said, I used a packet. But if you wanted to make your own spice paste, you can literally use any spice paste. It doesn’t have to be Szechuan. Jamie Oliver does some good homemade curry pastes and Balinese spice pastes are also tasty – you can find recipes online. But if you want the exact spice paste I used, you’ll have to get yourself some Asian Home Gourmet Stir Fry paste!

      L x

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