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Best Easy Dry Pot Cauliflower Recipe

Name: Best Easy Dry Pot Cauliflower Recipe
Total time: 30 min
Yield: 180 g
Ingredients: Cauliflower florets 1 large head; Red bell pepper 1 piece; Green bell pepper 1 piece; Scallions 3 pieces; Garlic 4 cloves; Dried red chilies 6 pieces; Sichuan peppercorns 1 tsp; Light soy sauce 1.5 tbsp; Shaoxing wine 1 tbsp; Salt 0.5 tsp; Cooking oil 2 tbsp

Cauliflower florets are dry-fried with garlic, peppers, and spices until charred and intensely flavored. This vegetarian, keto-friendly family dish is boldly spiced and low in calories.

Cook 30 min Difficulty NORMAL 120 kcal

#vegetarian #keto #mediterranean #low carb

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Ingredients

Main ingredients

Cauliflower florets 1 large head
Red bell pepper 1 piece
Green bell pepper 1 piece
Scallions 3 pieces
Garlic 4 cloves
Dried red chilies 6 pieces

Seasonings/Sauce

Sichuan peppercorns 1 tsp
Light soy sauce 1.5 tbsp
Shaoxing wine 1 tbsp
Salt 0.5 tsp
Cooking oil 2 tbsp

Nutrition summary

Carbohydrates 9 g 30%

Protein 5 g 17%

Fat 7 g 53%

Serving size 180g

Cooking steps

1

Cut the cauliflower into bite-sized florets, slice both bell peppers into strips, and chop scallions into 2-inch segments. Finely mince the garlic.
2

Heat a large wok or skillet over medium-high until just smoking. Add the cooking oil; swirl to coat the bottom evenly.
3

Add Sichuan peppercorns and dried red chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the spices.
4

Increase heat to high, add cauliflower florets, and dry-fry for 5–6 minutes until edges are slightly charred and moisture reduces, stirring constantly.
5

Add garlic, bell peppers, and scallions. Continue to stir-fry on high heat for 2 more minutes, allowing the vegetables to blister without becoming soggy.
6

Push vegetables to the sides, pour in Shaoxing wine and soy sauce, and toss thoroughly to coat. Season with salt, then stir-fry for a final minute until sauce is absorbed and flavors concentrate.
7

Serve hot, garnished with additional scallions if desired, ensuring vegetables remain crisp-tender and bold in flavor.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Cauliflower florets are the star of this recipe, providing a crisp-tender texture and neutral base that soaks up the garlic, peppers, and spices. Their ability to char and absorb seasoning is essential to achieving the characteristic dry pot flavor.

Q. Which seasoning makes the biggest difference in flavor?

Sichuan peppercorns have a pivotal role, delivering a tingling, numbing aroma that sets this dish apart from other stir-fries. Combined with dried red chilies, they create an authentic and boldly spiced profile.

Q. Why is high heat important while dry-frying cauliflower?

High heat helps evaporate moisture quickly from the cauliflower, resulting in charred edges and intensified flavor without steaming the florets. This technique guarantees a crisp yet tender bite while preventing sogginess.

Q. How can I avoid overcooking or undercooking the vegetables?

Maintain high heat and stir constantly, cooking just until the cauliflower is charred but firm, and the bell peppers are blistered yet retain their crunch. Avoid covering the pan or adding excess liquid to preserve the ideal texture.

Q. How many calories and carbs are there per serving?

Each 180g serving contains approximately 120 kcal, with 9g carbohydrates (30% of calories), making it suitable for low-carb and keto-style eating plans. The balance of protein (5g) and fat (7g) also supports these dietary goals.

Best Easy Dry Pot Cauliflower Recipe

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