Pan Fried Sweet ‘n Spicy Chili Cauliflower (23 Minutes)

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Experience a burst of Asian-inspired flavors with this pan fried sweet ‘n spicy chili cauliflower. It’s a dish that offers a fantastic combination of textures and tastes. The cauliflower gets a beautiful golden sear from pan-frying, creating a delightful contrast to the luscious sweet and spicy sauce drizzled over the top just before serving. Plus, it’s a breeze to whip up!

  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 head of cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili paste (like sambal oelek)
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sesame seeds for garnish (optional)

Instructions

  1. Prep Cauliflower (5 minutes): Rinse the cauliflower florets and pat them dry. Season with salt and pepper.
  2. Pan Fry Cauliflower (10 minutes): Heat the oil in a large pan over medium-high heat. Add the cauliflower florets and pan fry until they are golden brown and tender, turning occasionally.
  3. Prepare the Sauce (5 minutes): While the cauliflower cooks, combine soy sauce, honey, chili paste, ginger, and garlic in a small saucepan. Warm over medium heat.
  4. Thicken the Sauce (2 minutes): Stir in the cornstarch and water mixture. Continue to cook, stirring constantly, until the sauce thickens to a glaze-like consistency.
  5. Plate and Serve (1 minute): Once the cauliflower is cooked, transfer it to a serving dish. Pour the sweet and spicy chili sauce over the top just before serving. Garnish with sesame seeds if desired.

Notes

This cauliflower is a vibrant dish that’s as pleasing to the palate as it is to the eye. It makes for a fantastic side dish or can be served over rice for a light, meat-free meal. The recipe is a great way to enjoy a touch of Asian cuisine right from your kitchen. With its quick prep time and straightforward preparation, you’ll have dinner on the table in no time!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

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