Join! 12 weeks for $1

Wok eggs, fried rice and hot Dry Noodles.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Rule No. 11: Sear and Steam for Perfectly Crisp-Tender Vegetables
Milk Street Bowtie Stir-Fried Cauliflower with Chilies and Scallions

Stir-Fried Cauliflower with Chilies and Scallions

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Stir-Fried Cauliflower with Chilies and Scallions

Free

Served in the Hunan and Sichuan regions of China, this dish traditionally makes use of a long-stemmed variety of cauliflower with loosely packed florets that can be stir-fried in a flash. Dense Western-style cauliflower needs longer cooking, so we first brown the florets in a hot skillet, then add a little water to create steam to finish cooking them through. Be sure to cut the cauliflower into 1-inch pieces to keep the cooking time brief. Traditionally, thinly sliced pork belly flavors the stir-fry, but we opt for easier-to-find pancetta.

4

Servings

Tip

Don't use cooking sherry, which contains salt and sometimes preservatives. Instead, look for an inexpensive bottle of dry sherry from the wine store or the spirits section of your supermarket.

25 minutes

2 tablespoons grapeseed or other neutral oil, plus more if needed
1¼ pounds cauliflower (about ½ large head), trimmed and cut into 1-inch florets (about 5 cups)
Kosher salt
3-4 ounces pancetta, chopped
1¼ teaspoons cumin seeds
1 serrano chili, stemmed and sliced into thin rounds
3 árbol chilies, broken in half
4 scallions, white parts chopped, green parts thinly sliced on the diagonal, reserved separately
3 medium garlic cloves, thinly sliced
2 tablespoons dry sherry
1½ teaspoons soy sauce
1 teaspoon unseasoned rice vinegar
Ingredients
  • 2

    tablespoons grapeseed or other neutral oil, plus more if needed

  • pounds cauliflower (about ½ large head), trimmed and cut into 1-inch florets (about 5 cups)

  • Kosher salt

  • 3-4

    ounces pancetta, chopped

  • teaspoons cumin seeds

  • 1

    serrano chili, stemmed and sliced into thin rounds

  • 3

    árbol chilies, broken in half

  • 4

    scallions, white parts chopped, green parts thinly sliced on the diagonal, reserved separately

  • 3

    medium garlic cloves, thinly sliced

  • 2

    tablespoons dry sherry

  • teaspoons soy sauce

  • 1

    teaspoon unseasoned rice vinegar

.
In the store
More

Sides

Reviews
Down arrow

Stir-Fried Cauliflower with Chilies and Scallions

Get Ready to Cook

4

Servings

25 minutes

Tip

Don't use cooking sherry, which contains salt and sometimes preservatives. Instead, look for an inexpensive bottle of dry sherry from the wine store or the spirits section of your supermarket.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil, plus more if needed

  • pounds cauliflower (about ½ large head), trimmed and cut into 1-inch florets (about 5 cups)

  • Kosher salt

  • 3-4

    ounces pancetta, chopped

  • teaspoons cumin seeds

  • 1

    serrano chili, stemmed and sliced into thin rounds

  • 3

    árbol chilies, broken in half

  • 4

    scallions, white parts chopped, green parts thinly sliced on the diagonal, reserved separately

  • 3

    medium garlic cloves, thinly sliced

  • 2

    tablespoons dry sherry

  • teaspoons soy sauce

  • 1

    teaspoon unseasoned rice vinegar

Step 1 of 3

Cook Cauliflower

2
tablespoons grapeseed or other neutral oil, plus more if needed
pounds cauliflower (about ½ large head), trimmed and cut into 1-inch florets (about 5 cups)
½
teaspoon Kosher salt

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the cauliflower and stir to coat, then arrange in an even layer. Cook without stirring until beginning to brown, about 3 minutes.


Stir, add ¼ cup water and ¼ teaspoon salt, then immediately cover. Cook until just tender and the liquid has evaporated, about 5 minutes, stirring once halfway through. Transfer to a large plate, then wipe the skillet with paper towels.

Step 2 of 3

Combine Ingredients

3-4
ounces pancetta, chopped
teaspoons cumin seeds
1
serrano chili, stemmed and sliced into thin rounds
3
árbol chilies, broken in half
4
scallions, white parts chopped
3
medium garlic cloves, thinly sliced

In the same skillet over medium-low, cook the pancetta, stirring, until the fat has rendered and pieces are just shy of crisp, 4 to 5 minutes.


There should be a thin layer of fat in the pan; if needed, add 1 to 2 teaspoons of oil. Add the cumin, both chilies, scallion whites and garlic, then cook, stirring, until fragrant, 1 minute.

Step 3 of 3

Finish and Serve

2
tablespoons dry sherry
teaspoons soy sauce
1
teaspoon unseasoned rice vinegar
4
scallions, green parts thinly sliced on the diagonal

Increase to medium-high, then return the cauliflower to the pan and add the sherry and soy sauce. Cook, stirring occasionally, until the liquid evaporates, 1 to 2 minutes. Off heat, stir in the vinegar and scallion greens.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides
JUNE 2022
MILK STREET BOOK BUNDLE: THE WORLD IN A SKILLET, THE MILK STREET SEASON 5 COOKBOOK, VEGETABLES AND THE NEW RULES

$155 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway