Chinese Cauliflower Stir Fry

Chinese cauliflower stir-fry made with cauliflower, garlic sauce, and cumin powder. Quick, easy and incredibly tasty. Meatless miracle!

5 from 4 votes

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Course: Main Course, Side Dish

Cuisine: Chinese

Diet: Diabetic, Low Calorie, Low Fat, Vegan

Prep Time: 5

Cook Time: 10

Servings:

Calories: 233kcal

Author: Lei

Make the garlic sauce: Heat 2 tablespoons of oil in a frying pan over medium heat, then add garlic and onion. Cook until lightly browned. Add soy sauce and cook for about 5 seconds, letting it bubble in the oil.
Cook the cauliflower: Add water, oyster sauce and cauliflower to the pan, stirring to combine. Cover with a lid and cook for 3-5 minutes until the cauliflower is tender.Stir occasionally to ensure the sauce coats the cauliflower evenly as it cooks.
Reduce the sauce and season: Remove the lid, and stir gently to let the sauce steam off. Add 1 tablespoon of oil and cook the cauliflower until it sizzles and turns lightly brown. Mix in cumin powder and serve.

Cooking time: Cook the cauliflower until it’s as crunchy or tender as you like, adjusting the time as needed.
Soy Sauce: Caramelizing the soy sauce in the oil is a key step that brings out the great flavour, so try not to skip it.
Cumin Powder: Cumin powder can turn bitter if overcooked, so it’s added at the final step.
Spice it up: To add some heat, mix in chilli flakes or chilli oil during step three.