Dry Pot Cauliflower

干锅花菜

Dry Pot Cauliflower — Home-styleChengdu home cooking.

Ingredients

• cauliflower
• garlic
• scallions
• dried red chilies
• light soy sauce

Instructions

1. Break cauliflower into uniform 2.5-cm florets. Blanch in boiling salted water for 90 seconds, then drain thoroughly and pat dry with paper towels. (Florets turn pale green and feel slightly tender when pierced with a fork.)
2. Heat 20 ml (1.5 tbsp) neutral oil in a heavy-bottomed wok or cast-iron skillet over medium-high heat until shimmering but not smoking. (Oil surface shimmers faintly; a wooden chopstick held in oil produces gentle bubbles around the tip.)
3. Add dried chilies and stir-fry 20 seconds until fragrant and slightly darkened. Immediately add garlic and scallion whites; stir-fry 30 seconds more. (Chilies puff slightly and release a warm, toasty aroma.)
4. Add blanched cauliflower. Stir-fry vigorously for 4–5 minutes, pressing florets gently against the wok bottom to encourage light caramelization at edges. (Cauliflower edges turn golden-brown and develop slight blistering.)
5. Drizzle light soy sauce evenly over cauliflower. Add scallion greens and toss 30 seconds. Taste and adjust — only salt if needed (soy provides enough umami). Serve immediately in a warm bowl. (Sauce coats florets lightly without pooling; scallion greens stay bright green.)