Spicy Cauliflower Stir-Fry

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

I’m convinced that if you take any vegetable, drizzle it with olive oil, sprinkle on salt and pepper, and throw it in the oven for 20 minutes, you’ll get some of the best-tasting veggies ever — with little to no effort. One vegetable in particular takes to this treatment especially well: cauliflower. Whenever I make a batch of the stuff, it disappears without preamble.

Ingredients

1 large head cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt
Freshly ground black pepper
6 (1/4-inch thick) slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, thinly sliced
2 medium scallions, cut crosswise into 2-inch lengths
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons tamari or soy sauce
1 teaspoon toasted (Asian) sesame oil
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon granulated sugar
Steamed rice, for serving (optional)

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through, about 30 minutes total.
Heat the remaining 2 tablespoons of oil in a wok over medium-high heat until shimmering. Add the ginger and stir-fry until caramelized, 1 to 2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the Shaoxing rice wine or sherry, tamari or soy sauce, sesame oil, red pepper flakes if using, and sugar. Stir-fry for about 1 minute, then serve with steamed rice if desired.