Spicy Cauliflower Stir-Fry from The Pioneer Woman
This week, we’re spotlighting recipes from The Pioneer Woman Cooks Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond (William Morrow/HarperCollins). This is Drummond’s fourth cookbook and features her signature step-by-step approach to creating simple, satisfying food. Try making the recipe at home and let us know what you think!
Photograph by Ree Drummond
By Ree Drummond
Ohhhhhh, is this good. So simple, so delightful, so delicious. I first made it one dark and stormy night a while back when I was in the mood to eat something light and veggie-licious, but I was a day away from going on a big grocery shopping trip and my food supply was low. So here were my choices:
*4 somewhat wrinkly grape tomatoes
*Half of a very sad-looking zucchini wrapped in plastic
*A carrot that had lost its will to live
*A respectable head of cauliflower
I opted for the cauliflower, and I just let me soul take me where it wanted to go.
It was so good, it’s taken me back to the same place several times since!
Come along with me on my cauliflower journey, my friends. I promise you won’t be sorry.
Spicy Cauliflower Stir-Fry
Makes 2 to 4 servings
2 teaspoons vegetable oil
1 cauliflower head, broken into very small florets
2 garlic cloves, minced
2 tablespoons soy sauce
1 lime, plus lime wedges for serving
2 green onions, thinly sliced
1 tablespoon sriracha or other hot sauce, or to taste
Heat the oil in a large skillet over medium-high heat. Add the cauliflower and garlic and stir them around. Cook for 2½ to 3 minutes, until there are some very dark brown areas on the cauliflower, then turn the heat to low.
Add the soy sauce, squeeze in the juice of the whole lime, and add most of the green onions, reserving a sprinkle for serving. Stir everything around for another minute.
Squeeze in the sriracha and stir the cauliflower until it’s all combined. Then serve it up with lime wedges and a sprinkling of green onions. You won’t believe how deliciously addictive this is!
VARIATIONS
Use butter instead of vegetable oil for deeper flavor and color.
Add a sprinkling of chili powder or red pepper flakes for a little kick.
Use rice vinegar instead of lime juice for a slightly different bite.
Reprinted with permission from The Pioneer Woman Cooks Dinnertime by Ree Drummond (William Morrow/HarperCollins).
More cauliflower recipes to love:
Cauliflower Mash from Sweet Paul
Cauliflower Ranch Dip from ‘Superfood Snacks’
Cauliflower Gratin from The Kitchy Kitchen
