Crisp at the edges and tender through the middle, Cauliflower Stir Fry Recipe is a gluten-free, vegan Asian side made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Side
- Cuisine: Asian
Ingredients
- 5 cups (450g, 1 lb) cauliflower (florets (cleaned))
- 2 tablespoons oil
- 1 tablespoon garlic (cloves sliced thick)
- ¼ teaspoon salt ((adjust to taste))
- ½ to 1 teaspoon Kashmiri red chili powder (or chili flakes)
- ¾ to 1 teaspoon Garam masala (or five spice as needed)
- ½ to ¾ teaspoon garlic powder
- 2 tablespoons coriander leaves (/cilantro or any fresh herbs of choice)
- 1 teaspoon maple syrup (or ½ teaspoon sugar/jaggery)
- ¾ tablespoon apple cider vinegar
- ½ to ¾ tablespoon soya sauce (or tamari)
Method
How to make Cauliflower Stir Fry
- Mix together chili powder, garam masala & garlic powder in a bowl. Keep aside. Optional - Mix together soya sauce, vinegar and sugar in a small bowl to make the stir fry sauce. Keep aside.
- 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.
- Cover and cook on a low heat, until tender/cooked but not too soft. 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
