Oriental Cauliflower
Transform your dinner table with the bold, savory flavors of Oriental Cauliflower, a quick and wholesome dish that marries the freshness of crisp cauliflower florets with the richness of an irresistible Asian-inspired sauce. Stir-fried to golden perfection, the cauliflower is coated in a tangy and slightly sweet glaze made from soy sauce, hoisin, rice vinegar, and honey, with a gentle kick from red chili flakes. Infused with aromatic garlic and fresh ginger, this vibrant recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights. Finished with a garnish of toasted sesame seeds and sliced green onions for extra crunch and color, this vegan-friendly dish pairs beautifully with steamed rice or quinoa. Whether you're looking for a flavorful side or a plant-forward entrée, Oriental Cauliflower delivers a harmonious balance of taste, texture, and nutrition.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions
Instructions
Cut the cauliflower into bite-sized florets and set aside.
Mince the garlic and grate the ginger. Thinly slice the green onions and set them aside for garnish.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the cauliflower florets to the skillet and stir-fry for 6-8 minutes until they are tender-crisp and slightly golden.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, honey, red chili flakes, and sesame oil. Stir to combine.
In a separate small bowl, dissolve the cornstarch in water to create a slurry.
Add the minced garlic and grated ginger to the skillet with the cauliflower. Cook for 1-2 minutes until fragrant.
Pour the sauce mixture into the skillet with the cauliflower. Stir well to coat all the florets evenly.
Slowly add the cornstarch slurry to the skillet while stirring constantly. Cook for another 2-3 minutes until the sauce thickens and clings to the cauliflower.
Remove the skillet from the heat and transfer the Oriental Cauliflower to a serving dish.
Garnish with toasted sesame seeds and sliced green onions before serving. Enjoy!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3473 mg | 151% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 42.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
