Thai Sweet Garlicky Cauliflower with Red Pepper Strips
Transform your weeknight dinners with this vibrant and flavorful Thai Sweet Garlicky Cauliflower with Red Pepper Strips. This quick and easy recipe combines tender cauliflower florets and crisp red bell pepper strips, all tossed in a glossy, sweet, and savory garlic sauce made with soy sauce, honey, and a hint of rice vinegar. Perfectly balanced with a touch of brown sugar and a silky cornstarch-thickened consistency, the sauce clings beautifully to every bite. Finished with fragrant sesame oil, fresh green onions, and optional sesame seeds, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s a versatile choice—serve it as a side dish or pair it with steamed rice or noodles for a vegetarian-friendly main course that’s packed with Thai-inspired flavors.
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Recipe Information
Ingredients
- 1 head (cut into small florets) Cauliflower
- 2 medium (cut into thin strips) Red bell peppers
- 4 cloves (minced) Garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 teaspoon Brown sugar
- 1 teaspoon Cornstarch
- 1 cup Water
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks (sliced thinly, for garnish) Green onions
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Prepare the cauliflower by washing and cutting it into small bite-sized florets. Slice the red bell peppers into thin strips and mince the garlic.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower florets and cook for 5–6 minutes, stirring occasionally, until they begin to brown and soften slightly. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and then toss in the red pepper strips. Sauté for 3–4 minutes until they are slightly softened but still crisp. Remove and set aside with the cauliflower.
Lower the heat to medium and add the sesame oil to the skillet. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
Whisk the prepared sauce again to recombine the ingredients and then pour it into the skillet with the garlic. Cook, stirring constantly, for 2–3 minutes until the sauce begins to thicken.
Return the cauliflower and red pepper strips to the skillet, tossing them in the sauce to coat evenly. Allow them to cook in the sauce for another 3–4 minutes until the cauliflower is tender but not mushy and the flavors have melded.
Transfer the dish to a serving plate and garnish with sliced green onions and sesame seeds, if using.
Serve hot as a side dish or alongside steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 29.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 58.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2649 mg | 56% | |
*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.
