This Black Pepper Cauliflower is a bold and flavorful dish that combines the earthy crunch of cauliflower with a peppery, savory sauce. Infused with garlic, ginger, and dried red chilies, this recipe is perfect for those who love a bit of heat with a hint of sweetness from the maple syrup. Whether you’re looking for a side dish or a plant-based main course, this stir-fry is easy to prepare, gluten-free, and packed with flavor. Ideal for a weeknight dinner, it’s sure to impress!
Ingredients:
Cauliflower:
- 3 generous cups of cauliflower florets (approximately from a small cauliflower)
For the Marinade:
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon ketchup
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons cornstarch (or tapioca starch)
For the Sauce:
- 1 teaspoon oil
- 4 cloves garlic, minced
- 1/2 inch ginger, minced
- 2 dried red chilies (such as cayenne, or California red for less heat)
- 1/4 cup chopped red onion
- 3/4 cup chopped celery
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- ¾ teaspoon (or to taste) of freshly cracked black pepper
- 1/8 teaspoon white pepper
- 1.5 teaspoons cornstarch (or tapioca starch)
- 1/2 cup water
- Green onion and sesame seeds for garnish
Instructions:
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. In a bowl, mix the soy sauce, ketchup, oil, salt, garlic powder, and freshly ground black pepper to make the marinade. Toss the cauliflower florets in the marinade until they are well coated. Sprinkle the cornstarch over the cauliflower and toss again to evenly coat.
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Spread the cauliflower in a single layer on a lined baking sheet and roast for 20-25 minutes, or until the florets are crispy and golden, flipping halfway through for even cooking.
- Prepare the Sauce: While the cauliflower is roasting, heat 1 teaspoon of oil in a large skillet or wok over medium heat. Incorporate the chopped garlic, grated ginger, and dried red chilies, then stir-fry for 1 to 2 minutes until they release their aromatic flavors.
- Cook the Vegetables: Add the chopped red onion and celery to the skillet and cook for another 3-4 minutes until the vegetables are softened but still have a bit of crunch.
- Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, black pepper, white pepper, cornstarch, and water. Pour this mixture into the skillet with the vegetables and cook for 1-2 minutes until the sauce thickens.
- Combine and Serve: Once the cauliflower is roasted, add it to the skillet with the sauce. Toss everything together until the cauliflower is well coated with the sauce. Top with finely chopped green onions and a sprinkle of sesame seeds for an added touch. Serve hot and enjoy!
Conclusion:
This Black Pepper Cauliflower Stir-Fry is a delicious blend of bold spices and tender cauliflower, perfect for those who love a peppery kick. With its savory sauce and crunchy texture, this dish is perfect on its own or served with rice for a complete meal. It’s easy to make, healthy, and full of vibrant flavors!
Black Pepper Cauliflower Stir-Fry
A spicy and savory cauliflower stir-fry with apeppery sauce, garlic, ginger, and a touch of sweetness. Perfect for aflavorful side or main dish.
Ingredients
Cauliflower:
- 3 generous cups of cauliflower florets approximately from a small cauliflower
For the Marinade:
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon ketchup
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons cornstarch or tapioca starch
For the Sauce:
- 1 teaspoon oil
- 4 cloves garlic minced
- 1/2 inch ginger minced
- 2 dried red chilies such as cayenne, or California red for less heat
- 1/4 cup chopped red onion
- 3/4 cup chopped celery
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup
- ¾ teaspoon or to taste of freshly cracked black pepper
- 1/8 teaspoon white pepper
- 1.5 teaspoons cornstarch or tapioca starch
- 1/2 cup water
- Green onion and sesame seeds for garnish
Instructions
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. In a bowl, mix the soy sauce, ketchup, oil, salt, garlic powder, and freshly ground black pepper to make the marinade. Toss the cauliflower florets in the marinade until they are well coated. Sprinkle the cornstarch over the cauliflower and toss again to evenly coat.
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Spread the cauliflower in a single layer on a lined baking sheet and roast for 20-25 minutes, or until the florets are crispy and golden, flipping halfway through for even cooking.
- Prepare the Sauce: While the cauliflower is roasting, heat 1 teaspoon of oil in a large skillet or wok over medium heat. Incorporate the chopped garlic, grated ginger, and dried red chilies, then stir-fry for 1 to 2 minutes until they release their aromatic flavors.
- Cook the Vegetables: Add the chopped red onion and celery to the skillet and cook for another 3-4 minutes until the vegetables are softened but still have a bit of crunch.
- Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, black pepper, white pepper, cornstarch, and water. Pour this mixture into the skillet with the vegetables and cook for 1-2 minutes until the sauce thickens.
- Combine and Serve: Once the cauliflower is roasted, add it to the skillet with the sauce. Toss everything together until the cauliflower is well coated with the sauce. Top with finely chopped green onions and a sprinkle of sesame seeds for an added touch. Serve hot and enjoy!