Dry Pot Cauliflower

干锅花菜

Dry Pot Cauliflower — a Chinese recipe made with cauliflower, garlic, scallions, ready in about 28 minutes. Step-by-step instructions with photos.

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.
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.
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.
4. Add blanched cauliflower. Stir-fry vigorously for 4–5 minutes, pressing florets gently against the wok bottom to encourage light caramelization at edges.
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.