Best 2 Szechuan Cauliflower Recipes

Szechuan cauliflower is a tantalizing dish that blends the vibrant flavors of Szechuan cuisine with the versatility of cauliflower. This delectable dish offers a delightful combination of heat, tanginess, and a hint of sweetness, making it an irresistible choice for both vegetarians and meat-lovers alike. Whether you're craving a spicy appetizer, a side dish with a kick, or a flavorful main course, Szechuan cauliflower promises a culinary journey that will awaken your taste buds and leave you craving more.

Let's cook with our recipes!

SZECHUAN BROCCOLI AND CAULIFLOWER

Szechuan Broccoli and Cauliflower image

This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.

Provided by PaulaG

Categories Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cauliflower florets
3 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 carrot, scrubbed and thinly sliced on the diagonal
1 green onion, thinly sliced on the diagonal

Steps:

Place the cauliflower and broccoli in a steamer basket over boiling salted water.
Boil until crisp tender, approximately 5 minutes.
In a small dish, combine the oyster sauce, water and chili paste; set aside.
Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
Saute for 30 seconds taking care not to allow the garlic to brown.
Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
Toss and stir for approximately 2 minutes.
Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
Remove from heat and stir in green onion.
Serve immediately.

SZECHUAN CAULIFLOWER

Szechuan Cauliflower image

YUM!

Provided by Beth Renzetti

Categories Vegetables

Time 20m

Number Of Ingredients 8

Ingredients

1 cauliflower
4 green chilies
2 tsp soy sauce
1 Tbsp szechuan sauce
5 clove garlic
3 scallions
pinch salt
oil, as needed

Steps:

1. Cut cauliflower into florets, steam and and set aside.
2. Chop green chili, scallions & garlic, finely.
3. Heat oil in a pan.
4. Add green chili & garlic; fry for a few minutes.
5. Add soy sauce, Szechuan sauce, salt & cauliflower. Stir well.
6. Off heat, add additional scallions for garnish. Serve.

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and has tightly packed florets. Avoid heads with any signs of bruising or wilting.
Cut the cauliflower into uniform florets: This will help them cook evenly. If some florets are too big, they may not cook through, while smaller florets may overcook.
Use a light hand with the cornstarch: Too much cornstarch can make the cauliflower soggy. A little goes a long way in thickening the sauce.
Don't overcrowd the pan: When frying the cauliflower, make sure to give it enough space in the pan so that it can cook evenly. Otherwise, it will steam instead of fry and will not be as crispy.
Serve the cauliflower immediately: Szechuan cauliflower is best served hot and fresh out of the fryer. If you let it sit for too long, it will start to lose its crispiness.

Conclusion:

Szechuan cauliflower is a flavorful and easy-to-make dish that is perfect for a quick weeknight meal or a party appetizer. It is also a great way to get your kids to eat their vegetables! With its crispy exterior and tender interior, Szechuan cauliflower is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook cauliflower, give this recipe a try. You won't be disappointed!